Saturday, 5 November 2016

Oaty McOatcakes (Gluten Free)

As delicious as a cup of leaf tea is it's just not quite complete with something sweet on the side. These oatcakes are a delicious and simple alternative to the usual biscuity fair, with toasted oats and just the merest whisper of warm spice. You can make them as large or as small as you like, although remember to not make them too big for dunking! ;-)

Prep time: 20 Mins
Baking time: 15-20 Mins
100g Unsalted Butter (Cubed and at room temperature)
75g Golden Caster Sugar
150g Gluten Free Jumbo Oats
100g Oat Flour (Plus extra for dusting)
1tsp Mixed Spice
75g Sultanas
2-2.5tbsp Milk

Here we go! Preheat the oven to 190C/375F/Gas 5 and line a large flat baking tray with baking paper. In a large mixing bowl cream together the butter and sugar, then mix in the oats, flour and spice, followed by the fruit. Drizzle in the milk a little at a time until you are left with a soft biscuit dough.

Dust a clean, dry surface with more flour, then using a floured rolling pin roll out your ball of dough until about 1/2cm thick. Using a biscuit cutter cut into rounds and place each on your prepared baking tray.

Bake in the centre of the oven for around 15 minutes until light golden brown. If you want them super crunchy at this point you can flip them over and bake for a further 5 minutes, but I personally like them with just a little give. Once baked remove from the oven, leave on the tray for around 20 minutes, then carefully lift each onto a wire rack until cool. Done and done!

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