LaHave Bakery Oatcakes
After visiting this bakery, I was sent this recipe and had to try it! Makes 30 2x4 inch oatcakes though the recipe says it makes 8 dozen. Since then, I have learned that another recipe was published in "Patisseries" by James MacDougall, and it's been adapted for a "home-sized" batch.
Servings: 30
Ingredients
- 3 cups large flake slow cooking rolled oats
- 2 cups all purpose flour
- 1 cup whole wheat flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 ½ cups unsalted butter , cubed (use 1/2 butter and 1/2 lard to be closer to the authentic LaHave Bakery Oatcake)
- ½ cup water (approx.)
- extra slow cooking rolled oats for rolling
Instructions
- Preheat oven to 350F (If you heat the oven at 400F, you could bake them for 12-14 minutes)
- Combine all dry ingredients in a large bowl
- Cut in butter with pastry blender
- Slowly add water until mixture just begins to hold together
- Divide dough into two portions
- On a large surface, roll dough into 10 x 12 inch rectangle ¼ inch thick
- Generously cover the top with extra rolled oats; roll or pat them firmly into the surface of the dough
- Cut into 2x4 inch cakes; place on parchment covered cookie sheet
- Bake for 12-14 minutes, or until golden (possibly go 16-18 minutes)
- Place on cooling rack and store in an airtight container
Notes
For me, it was much easier to get the size of the dough rolled out for cutting before adding the oats on top
You can see the inside of the LaHave Bakery Oatcake is much darker than the one I made, so I have adjusted baking time
The original recipe says 8 dozen oatcakes, yet following the instructions, I made 30
You can see the inside of the LaHave Bakery Oatcake is much darker than the one I made, so I have adjusted baking time
The original recipe says 8 dozen oatcakes, yet following the instructions, I made 30