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| General Category : Cookies-Bars-Squares |
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| Food Group : Grains, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| Other Criteria : Entertaining & Holiday |
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| Serve these oatcakes with tea or coffee, fruit and cheese, or with the Irish Coffee Sundae. |
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Ingredients
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2-1/2 cups (625 mL) rolled oats |
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1-1/2 cups (375 mL) whole wheat flour |
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1/4 cup (60 mL) packed brown sugar |
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1 tsp (5 mL) baking powder |
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1/2 tsp (2 mL) salt |
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3/5 cup (175 mL) cold unsalted butter, diced |
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2 tbsp (30 mL) fancy molasses |
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1/3 cup (75 mL) (approx) buttermilk |
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Preparation
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In food processor, whir oats until slightly coarse powder; pulse in whole wheat flour, brown sugar, baking powder and salt. Pulse in butter and molasses until crumbly; pulse in buttermilk until dough holds together, adding 1 to 2 tsp/5 to 10 mL more buttermilk if necessary. Form into 2 discs; wrap and refrigerate until chilled, 15 to 30 minutes, or for up to 1 day.
Roll out dough between sheets of waxed or parchment paper to scant œ-inch/5 mm thickness. Cut out rounds with 2-1/2-inch/7 cm round cookie cutter, rerolling scraps. Place 1 inch/2.5 cm apart on 2 parchment paper–lined baking sheets.
Bake in top and bottom thirds of 300°F/150°C convection oven or 325°F/160°C conventional oven, rotating and switching pans halfway through, until edges are crisp and golden, 20 to 25 minutes. Let cool on pan for 5 minutes; transfer to rack and let cool completely.
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Nutritional information
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Per piece: about 78 cal, 2 g pro, 4 g total fat (2 g sat. fat), 10 g carb, 1 g fibre, 9 mg chol, 41 mg sodium. % RDI: 1% calcium, 4% iron, 3% vit A, 1% folate.
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Source
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Homemakers Magazine: February/March 2007
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