These are a tasty and healthy quick bread you can use for any occasion. If you think you are sensitive to glutens, use gluten-free oats and flour.
1 cup quick cook oats
1/4 cup whole wheat flour
1/2 tsp baking soda
1 tsp salt
1/2 tsp sugar
1/8 cup coconut oil, room temperature, or canola oil
2 to 3 ounces hot water from a boiled kettle
Extra flour and oats for dusting
• Lightly grease a large baking sheet. Set aside.
• Pre-heat the oven to 375F.
• In a large glass bowl, add the oats.
• Sift in the flour, baking soda, salt and sugar. Stir well to combine.
• Using a pastry cutter or 2 knives, cut in the oil until the mixture resembles coarse bread crumbs.
• With a wooden spoon, stir in the water by adding it little by little to the dry ingredients until you have thick dough that is not too sticky.
• Dust a clean work surface with the extra flour and oats.
• Dust a rolling pin with flour.
• Roll out the dough until it is about 1/2-inch thick.
• Dust the rim of a drinking glass.
• Cut the dough into rounds using the rim of the drinking glass. Place each oatcake on the prepared baking sheet.
• Re-roll the dough scraps and cut out again, until all the dough has been used up.
• Place the baking tray in the oven and bake the oatcakes for 10 minutes.
• Using a spatula, turn them over.
• Continue to bake for another 10 minutes, and check for doneness. They should be slightly golden brown.
• Continue to bake for 2 minute intervals until desired doneness. Be careful not to let them burn, which they can do easily due to the butter.
• Remove from the oven and let cool on the baking sheet for 5 minutes.
• Transfer the oatcakes to a wire rack to continue cooling. They should be firm and crumbly like a cookie when they are done.