Chocolate Oat Cakes
Such an easy recipe to make. Took me 10 minutes in fact. I have 3 kids and have made this recipe so many times over the years, you can make them plain, flavour them with chocolate, add orange zest and so on. Make a roll of dough like I do in the reel and store in the fridge, you can then cut oatcakes and bake fresh when you need them, because sometimes, a cup of tea and biscuit really does help to calm the nerves. I have made my dough with a scant amount of soft brown sugar, if you want a sweeter biscuit, up the sugar content, I like 35g for just that hint of sweetness.
Packed lunch processed snacks and treats are plentiful in the shops, if you get the knack of this recipe, you’ll be able to whip up a batch of homemade oat cakes in no time at all, saving on money and an awful lot of packaging over the years and years of making packed lunches! I should know, 16 years on and STILL GOING STRONG!
INGREDIENTS
150g rolled oats
100g cold butter, salted / unsalted, up to you, diced
35g soft brown sugar
1 tbsp cocoa powder
100g wholemeal flour
1 tsp baking powder
1 tsp vanilla essence
60ml milk
Pinch of salt (depending on butter!)
METHOD
Put the oats in a food processor and pulse to form a coarse oaty dust.
Add the butter, flour, sugar, baking powder, cocoa and salt, and whizz to form fine sandy mixture.
Add the vanilla essence to the milk and add this to the mixture in the food processor and process briefly to combine. Tip the mix out into a bowl and bring together to form a cohesive dough.
Roll into a log shape using some greaseproof paper, twisting the ends of the paper tightly to compress and compact the log shape.
Refrigerate for at least an hour before cutting oatcakes from the log, about 1/2 cm thick.
Cutting straight from the log shape should give you a neat round as in the recipe reel, any scrappy bits that fall away can just be repurposed and shaped as a round.
Bake at 170C (my oven is not fan) for around 16 minutes until crisp to touch.
Cool on a wire rack, they will firm up as they cool. The dough will happily last in the fridge for up to 10 days, the cooked oatcakes stored in an airtight container are best eaten within 3 - 4 days.