Basic Oatcakes Recipes

Steps:

• Preheat oven to 350°F.
• Half a cup at a time, grate in electric blender 1 cup of the oatmeal.
• Combine that 1 cup of oatmeal, salt and baking power in a bowl.
• Stir in melted butter.
• When butter has been absorbed, stir in hot water, 1 tsp at a time untill you've made a smooth but firm paste.
• Roll mixture into a ball.
• Place on wax paper sprinkled with 1/4 cup remaining oatmeal.
• Roll ball in oatmeal until completely covered.
• Spread another 1/4 cup oatmeal over the table and roll ball flat (to about an 8 inch circle 1/8 in thick) over the oatmeal.
• Cut into 8 pie shaped wedges.
• Place leftover 1/4 cup oatmeal on baking sheet and carefully move wedges onto sheet.
• Bake on middle rack for approx 15 minutes or until light brown.
• Turn off heat and open oven door and leave the baking sheet in for 4-5 minutes, until wedges are firm and crisp.
• Serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
• Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
• Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

Steps:

• Preheat oven to 350 degrees. Spread 1/2 cup rolled oats on a rimmed baking sheet and bake until light golden and fragrant, 8 to 10 minutes. Cool then transfer to a food processor; process until finely ground. Add flour, sugar, coarse salt, and pepper; pulse until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons cold water and pulse until dough just comes together, adding up to an additional tablespoon as needed.
• Turn dough out onto plastic wrap, shape into a rectangle and wrap in plastic. Chill for 45 minutes. Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining ¼ cup oats and roll into a 10-by-12-inch rectangle. Using a fluted pastry wheel, cut into thirty-two 2 1/2-by-1 1/2-inch rectangles. Sprinkle with flaky sea salt. If dough becomes soft, chill for 15 minutes.
• Arrange bars an-inch apart on two parchment-lined baking sheets. Bake until golden, 28 to 30 minutes. Transfer to a wire rack to cool.