I hope you don’t mind hearing more about my oat cakes.
It was time to make some more and this time I thought I would experiment with a couple of changes.
The two changes I had in mind was to grind up some of the oats a little less finely and to add baking powder. I didn’t see that bicarbonate of soda would make much change except to the flavour, and I hadn’t enjoyed that, but with a chunkier mixture and a little more water I thought that the baking powder might add a little lightness.
So I weighed out the 8oz of porridge oats as before and using the grinder attachment,
and grinding a third each time. I ground two thirds on speed 3 for 10 seconds. Then gave the remaining third a quick pulse.
Here is a much enlarged photograph to show the difference.
As is obvious, the pulsed oats are on the left.
I then added a little salt and a level teaspoon of baking powder.
I added about 100ml of hot water to the butter as before.
Mixed it into the oats, then added most but not all of, the remaining 50ml to make a soft dough.
I had kept back a little of the oat mixture to sprinkle on the worktop to stop the dough sticking.
I made a better job of rolling the dough out this time and chose to make it a little thicker.And cut out the oatcakes, cutting the third rolling in quarters as before. I put them on two greased baking sheets and cooked them at 180 deg C for 20 minutes. My recipe says 15 minutes but they didn’t look cooked so I gave them another five minutes by which time a lovely baking smell was emanating from the oven.
I spread them out on a rack.
Then of course I had to try one when I sat down for my mid-morning coffee.
I liked the last ones I made but these were even better because they were just a bit lighter and crumblier without being in danger of falling apart.
Here you can see what the texture was like.
So here is the recipe
Set the oven to 180 deg C, and while it is heating make the oat cakes.
8oz ordinary rolled (porridge) oats
1 level teaspoon baking powder
A little salt (to taste)
150ml hot water
Grind two thirds of the oats to a gritty powder and just give the remaining third a quick pulse in the grinder, to reduce the size of the flakes but leave them still a little bit chunky.
Keep a small amount of the ground oats aside to sprinkle on the work surface.
Mix all the oats together and add the salt and baking powder. Mix well.
Melt the butter and add 100ml of the hot water and mix.
Make a well in the centre of the oat mixture and pour in the water and butter mixture. Stir together and add in as much of the extra water as needed to create a smooth, soft, dough.
Roll out to about 3-5mm thickness, as preferred, using the extra ground oats to stop the dough sticking to the worktop.
Cut out circles and using a palette knife lift and place on a couple of lightly greased baking sheets.
Cook for about 20 minutes until just turning a golden brown.
Of course if you want a thinner crisper oat cake, grind all the oats to a gritty powder, leave out the baking powder and roll to 3mm thick. These may cook a little quicker.