52 cookies :: week 48 :: oatcakes

first off, thanks for your dinner suggestions! can't wait to try them.

the countdown continues...




reading this reminded me how good stephanie's oatcakes are. and set me to baking them over the weekend. they disappeared before the weekend was over. so i made a second batch. these are really somewhere between a cracker and cookie. i've usually described them as the former. but there is a sweetness that lends them to the latter. and little guilt when the girls eat them two at a time. (i love them with a sharp cheddar - the girls like them plain and simple.)



Oatcakes
by Stephanie Congdon Barnes (thank you SCB!)
from 3191 issue no.9

1 1/2 c oats
1 c all-purpose flour
1/3 c brown sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 c cold unsalted butter, cut into small pieces
1/4 c plain, whole fat yogurt

Preheat oven to 350 degrees. Place oats, flour, sugar, baking soda and salt in a large bowl and sift together with a whisk. Add butter and work in with your fingers or a pastry cutter until you have a coarse meal. Stir in yogurt until a soft dough forms. If you use a firm yogurt, you may need to add a tiny splash of milk to bring the dough together, but it should be a crumbly and short dough. Pat dough out on a floured surface and roll to a 1/4 inch thickness. Using a 2 inch biscuit cutter or the top of a small drinking glass (as I did), but out your oatcakes and place them on a parchment-lined baking sheet. Repeat with the remaining dough. Bake for 15 minutes or until slightly browned. Store in an airtight container.

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K: These cookies are so good. My mom said they were crackers so E and I had two each. These cookies are delicious-o.

E: Sweet, kinda salty, and delish. When I asked my mom what she was baking, she said they were oat crackers. So K and I ate a bunch while my mom was in the other room. Yum!

D: It tastes too good to be a healthy biscuit. They are lightly sweet and crumbly like a scone but not bready. You said they would taste good with cheddar, but they got gobbled soo fast that the block of cheese is safe for another day. Maybe you could make some more and we would be able to finish the taste-test!