Monday, August 27, 2012

Honey Vanilla Oatcakes – oh lord it's so hard to be humble...

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Oh lord, it's so hard to be humble...

Himself is but a man of simple tastes. Not for him the lure of double chocolate, chocolate chip anything. His ice cream of choice is vanilla; his cheese, mousetrap (aka Cheddar); his biscuits, humble (“plain, cheap, unsophisticated” biscuits such as rich tea, digestives etc).
Unfortunately for him, humble isn’t a word that exists in my kitchen vocabulary. The only time anything resembling a humble biscuit appears is when it’s going to be mixed with half a pound of melted butter and smothered in 3 inches of cheesecake.   
Reluctantly I agreed to a request for homemade humble biscuits and they started off pretty well… oatmeal… wholemeal flour… salt… all pretty humble ingredients. But then I *accidentally* shovelled in a load of butter and honey and a hint of vanilla. Good with a cuppa, these are excellent slathered with fresh goats cheese or Philly.

For about 20 oatcakes you will need…
… to preheat the oven to 180˚C

180g oat flakes
120g plain flour
60g wholemeal flour
1 teaspoon baking powder
½ teaspoon coarse sea salt
200g butter
100g runny honey
½ teaspoon vanilla extract

1.             In a large mixing bowl, mix together the oat flakes, plain and wholemeal flours, baking powder and salt.
2.             Place the butter, honey and vanilla extract in a medium saucepan over a low heat until melted together.
3.             Let the butter mixture cool before adding it to the other ingredients. Stir until the mixture comes together in a ball. Chill in the fridge for about half an hour – this makes the dough easier to handle.
4.             Roll out on a lightly floured surface (or between two sheets of cling film) to a thickness of about 3mm and cut into rounds (or flowers as I have done) with a cookie cutter. Re-roll any offcuts.
5.             Carefully transfer the oatcakes to a baking sheet leaving a few centimetres between each so that they bake evenly. Bake in the preheated oven for 15 – 20 minutes or until golden brown. Transfer to a cooling rack. When completely cold, store in an airtight container. 

Note: these make a delicious crumb base for my smoothie cheesecake (see I told you I couldn’t do humble!)
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