Sweet Oatcakes Recipe

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 1/4-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 300F/150C convection oven or 325F/160C 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.