Since it feels like Fall this morning, I decided to give you the recipe for one of my favorite harvest time treats. My recipe for oatcakes is pretty easy, but I’m the kind of cook who just puts things in without measuring the amount with a spoon. So good luck, and just experiment with the amount of sugar.
1 cup Quick Oats
1 cup flour
1/2 stick of butter (or the equivalent amount of shortening, but then make sure to add salt to taste)
1/2 teaspoon baking soda (this is the Arm and Hammer stuff, see it is related to Hammermarks!)
brown sugar to taste (probably start with about a tablespoon and go from there)
water (this varies anywhere from 1/4 cup to 1/2 cup depending on how dry it is and how gooey I want to make it)
Preheat oven to 375°F. Combine all the ingredients except water. Begin to add the water slowly while stirring. You want it wet enough that it sticks together, but dry enough you can still roll it into balls. Roll mixture into 1″ balls. Place onto nonstick cookie pan (they have enough fat in them that you don’t have to grease it, but if you use regular pans, maybe use parchment paper). Sprinkle tops with cinnamon and a little more brown sugar if desired. Bake at 375°F for about 18 – 20 minutes. Make sure and check them since ovens vary. Serve with honey to dip in. I also think that they pair interestingly with the local cabernet francs. If you’re bold enough try them this way.