One of the things that the most precious man in my life loves to eat is “Ditties” or Oat Crackers (Oat cakes). I don’t bake very often these days, and no longer cook with eggs, but today I reintroduced myself to the oven, grabbed the organic rolled oats from the pantry, and got to work. All for you, man of my heart.
I love these little circles of oatmeal, blandish but a great base for cheeses, chutneys, tangy spreads. I hope that lovers of oatcakes and oat crackers will not mind when I say that they taste a bit like unseasoned cardboard. Maybe a wry smile from them? But I found that I really like them, and they are especially delicious with celtic sea salt sprinkled over the top.
The recipe was adapted from Joanna’s Food. Joanna has a real sense of exploration in her cooking, and had made several oatmeal based dishes. What I loved about this one particularly is that you make your own oatmeal in the blender. Thanks Joanna.
Oatmeal Crackers (Oatcakes)
Source : inspired by Joanna’s Food
Cuisine: Scottish??
Prep time: 15 mins
Cooking time: 15-18 mins
Serves: 4 – 6, depending on their use
ingredients
250g rolled oats
a pinch of bicarb soda
1/2 tspn salt
1 Tbspn melted butter or olive oil
less than 100ml very hot water – just off the boil
Method
Heat the oven to 200C.
Place the oatmeal in a blender or food processor and whiz until they become medium-coarse or fine crumbs, according to the texture you want in the biscuits.
In a large bowl, mix the oats with the salt and bicarb soda. Stir in the melted butter or olive oil.
Add the water very slowly – stop as soon as the dough begins to come together. The amount will depend on your oats and the humidity of the day.
Bring the oats together into a ball, then roll them out as thin as you can. I halve or quarter the mixture for easier handling.
Using a cookie cutter, glass or jar, cut out little rounds from the dough.
Place on a baking sheet and bake in the oven for 15 – 18 minutes. Before I put them into the oven, I like to sprinkle a few grains of Celtic sea salt on the top of each cracker.
Watch them carefully towards the end of the cooking time; they should be just beginning to turn brown at the edges.
Cool on a wire rack, and enjoy.
Other Oatcakes:
- Girl Interrupted Eating Rosemary Oatcakes
More Cooking, Food and Recipes:
I love oatmeal cookies. This recipe looks great. I cannot wait to try it.
Thank you, do hope you try them. Check back and let us know.
Good to have you back. Hug
Hugs to you too Maninas. How are you going?
xx
I made your oatcakes, and just wanted to let you know that they’re absolutely wonderful with everything – cream cheese and hummus especially! My only problem was that they went too fast, and I only got three!
- Sarah
Yes, I had that problem too, Sarah. Maybe a double batch for us both next time.
I never tried using olive oil in this type of recipes, Its a good idea.
It does work really well. Thanks for dropping by.
Your love of the life is really so adorable!..can understand why you rediscovered again..:)..nice to know that there is no egg in this..will try my hands sometime!
Thank you Srivalli, he is rather gorgeous, no? They are so easy to make, and yes, no eggs!
Sounds exciting to go with the bases you mentioned.
What a handsome child.
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These look fantastic!
just found your blog as many do, by accident whilst hunting for a recipe. Mine was for oat crackers and your delightful page came up. Serendipity. I forgot the recipe and today’s jaunt in the kitchen and meandered around your site. What pleasure. Thank you. I too love travel, photography and food. I spent 2 years living in New Delhi and have instilled the delight of Indian cuisine into my children – 4 English living in the States.
I shall pop in from time to time to browse, be inspired and relax
I also cook without eggs as well as wheat and yeast due to food allergies.
I made a similar version of this except as bread. I use about 3 tablespoons of oil, a lot more baking powder, no soda, and cook it on top of the stove in a Cuisinart anodized pan and it is wonderful. especially in the morning with coffee.
I had a serious chocolate craving one night so used my basic recipe for the stovetop bread, except added cocoa powder and sugar and I had a moist, fudgy chocolate decadence cake, cooked right on the stove.
I also love that the oats are good for cholesterol and arthritis as well as being my favorite form of flour anymore!
I love these. I always grab one on my way out the door on my way to the gym. I’m going yo add some spices in today’s batch.