Food recipes
Elsas Scottish Oat Cakes
Elsas Scottish Oat Cakes Ingredients: wheat flour, white, all-purpose, unenriched oats sugars, brown sugars, granulated salt, table leavening agents, baking soda butter, without salt water, bottled, generic Directions...
Elsas Scottish Oat Cakes
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
salt, table
leavening agents, baking soda
butter, without salt
water, bottled, generic
Directions:
Combine dry ingredients in large bowl.
Cut in butter with a knife or pastry cutter until coarse, mealy crumbs form.
Add the ice cold water and stir vigorously with a fork until dough comes together.
(The process is very similar to making biscuits, shortcakes and the likedont overwork the dough.)
Transfer to a lightly floured surface, and shape dough into a ball.
Take about a quarter of the dough from the ball, and roll it out to be 1/4 to 1/2 inch thick.
(Grammie emphasized that you dont want to over-handle the dough, thus she only rolled and cut a quarter of the dough at a time.)
Cut into circles with a biscuit/cookie cutter or inverted drinking glass, or cut into strips with a pizza cutter.
Place on parchment-lined baking sheets for baking.
Repeat with remaining dough.
Bake at 350 degrees F until golden (check at 8 minutes).
Makes about 2 dozen.
Adapted from a family recipe handed down to me by Elsa and Christy Hodder.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
salt, table
leavening agents, baking soda
butter, without salt
water, bottled, generic
Directions:
Combine dry ingredients in large bowl.
Cut in butter with a knife or pastry cutter until coarse, mealy crumbs form.
Add the ice cold water and stir vigorously with a fork until dough comes together.
(The process is very similar to making biscuits, shortcakes and the likedont overwork the dough.)
Transfer to a lightly floured surface, and shape dough into a ball.
Take about a quarter of the dough from the ball, and roll it out to be 1/4 to 1/2 inch thick.
(Grammie emphasized that you dont want to over-handle the dough, thus she only rolled and cut a quarter of the dough at a time.)
Cut into circles with a biscuit/cookie cutter or inverted drinking glass, or cut into strips with a pizza cutter.
Place on parchment-lined baking sheets for baking.
Repeat with remaining dough.
Bake at 350 degrees F until golden (check at 8 minutes).
Makes about 2 dozen.
Adapted from a family recipe handed down to me by Elsa and Christy Hodder.