Oatcakes have become one of my very favourite things to have as a morning snack. I usually have them when I grab a coffee at work. I order my coffee, and I look over into the display case and those oatcakes are there, staring me down. And I cave. They are just so stinkin’ yummy.
I can’t be spending money every day on coffee AND a treat. Nope, no way. That adds up. So I decided I’d make my own oatcakes on the weekend and take them with me to work. Then I can savour them at my desk with my coffee and be proud that I didn’t spend anything extra on them. I made them heart-shaped. I love my heart-shaped cookie cutter and this was the perfect time to use it. It’s the perfect size. If you don’t have an appropriately sized cookie cutter, you can just cut the dough into evenly sized squares, which is a bit more traditional than using a heart-shaped cookie cutter.
My Scottish husband stole my heart though, so I’m going to continue to use my heart-shaped cutter for these Scottish oatcakes.
This is also a great recipe to have on hand during the Scot Tournament of Hearts, yes? *giggle*
These Scottish oatcakes are a lovely recipe. The sweetness they have, if you’re looking for it, only comes from the chocolate they’re dipped in. If you don’t want to dip them, you can just throw a couple of handfuls of chocolate chips into the dough before patting it out. I also like them with the coconut in them, for the texture, but you can omit this if you’d like.
[Recipe] Scottish Oatcakes
Makes 12 oatcakes
1 1/2 cups flour
1/2 cup coconut
1 cup rolled oats
1/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 – 1 tsp cinnamon
3/4 cup butter
1/4 cup milk
Chocolate coating (optional):
1 cup semisweet or dark chocolate chips
1 Tbsp coconut oil
Preheat oven to 350F.
Combine dry ingredients in a large bowl.
Add butter and milk. Work the dough with your hands until it sticks together. If you need a bit more liquid, add a tiny bit more milk.
One the dough is workable, turn it out onto a floured surface.
Pat the dough to 3/4″ thickness.
Cut into 12 pieces. Squares are traditional.
Place the oatcakes on a parchment lined baking sheet.
Bake for 15 – 18 minutes until just starting to colour on the bottom.
Once the oatcakes have cooled, dip them into chocolate:
Melt the chocolate and coconut oil together in the microwave at 30 second intervals until the mixture is smooth.