Wednesday, May 20, 2015

cheddar oatcakes

Print Friendly and PDF

cheddar oatcakes
slightly adapted from Lucy Waverman, Globe and Mail
bakes about 30 oatcakes

2/3 c. steel-cut oats
1 1/2 c. quick-cooking oats
1/2 c. wheat flour
     or gluten-free:
     30 g. millet flour
     20 g. sweet rice flour
     20 g. potato starch
     1 tsp. xanthan gum
1 tsp. kosher salt (or 1/2 tsp. regular salt)
4 oz. (about 1 1/2 c.) sharp cheddar, grated
3/4 c. butter, melted
 2 tbsp. water

Preheat oven to 325 degrees Fahrenheit.

Stir both kinds of oats, flour(s), salt and cheddar together in a large bowl. Drizzle the melted butter and water over top. Stir until well mixed. Let stand 10  15 minutes, until it's firmed up and can come together. If it still feels too crumbly, add a little more water and stir it in.

Flour your working surface with wheat flour or, if gluten-free, sweet rice flour. Get out a 2 1/2 inch cutter and rolling pin. Knead the dough into a ball.  Roll out with floured rolling pin until about 1/4 inch thick. Flour cutter and cut out biscuits. Put biscuits on baking sheets. Bake 25  30 minutes, until they have a little colour and are lightly golden around the edges. Let cool on baking sheet.

No comments:

Post a Comment