My husband, Josh, and I had a coffee shop date a little while back. While we were there, he said that my oatcakes are better than Second Cup's oatcakes. Part of me was flattered that he preferred my home cooking...and part of me was depressed that we just spent $2.40 for one oatcake that wasn't as good as what I can make at home. This delicious oatcake recipe is from Orangette. She's one of those bloggers that I feel like I *know* because she has such a real voice. If you don't read her blog already, you really should have a look. This recipe is quick and easy to throw together, and only dirties one bowl. Can't beat it!
1 1/2 C rolled oats
1 C all-purpose flour (I have used all-purpose for all of it, or substituted whole-wheat for half of it.)
1/3 C brown sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 C cold butter, cut into chunks
1/4 C plain yogurt
Whisk oats, flour, sugar, baking soda, and salt. Add chunks of butter. Cut in with a pastry fork, two knives, or your hands until it forms coarse crumbs. Stir in yogurt to form a soft dough. Form the dough into a ball with your hands, and place on a well-floured surface. Pat and press until the dough is about 1/4-1/3 inch thick. Cut out oatcakes, remembering to lightly flour your cutter. (I use a biscuit cutter, but even a drinking glass would be fine.) Place on a Silpat or parchment lined baking sheet. Bake at 350` for about 15-20 minutes.
I like to dip one half of each oatcake in chocolate (like a different local bakery does) just because it makes my kids so excited. Another great variation is to add a handful of dried cherries. Both so good!