Snow Day Dining, Oatcakes for Teatime

Snow day number fourteen (who's counting) has me at least eating. Care to join me? Sweet and salty cookies? Hot and sour soup?

Oatcakes for Teatime

Originally found at food.com, this recipe tastes like the cookies from Effie’s Homemade Oatcakes from the store, this is a butter variant. I love the balance between sweet and salty. This recipe is from Nova Scotia, but it is a traditional Scottish treat.

Ingredients

All-purpose flour, 2 cups

Rolled Oats, 2 cups

Brown Sugar, 1 cup

Baking Powder, 2 tsp

Salt, 1/2 tsp

Unsalted Butter, 1 cup

Cold Water, 1/3 cup

Directions

1. Stir together flour, oats, brown sugar, baking powder, and salt in a bowl for a standing mixer.
2. Cut butter into cubes. In standing mixer, fit with paddle or mix by hand. Mix butter and flour until crumbly, 2 to 3 minutes.
3. Pour in water and mix until a dough begins to come together. 
4. Divide dough in half and on a lightly floured surface, roll dough out to 1/4-inch thickness. Do roll these out to press the dough together and insure a crisper layered cookie.
5. Cut into squares, triangles, or use a cookie cutter (circles or hearts) about 2 1/2 inches across and place on a baking sheet.
6. Bake 350ºF until lightly browned, about 15 minutes. Cool cookies on a cooling rack. Store in freezer.

Oatcakes for Teatime

Suan la Tang Chinese Hot & Sour Soup

Snow day number fourteen (who's counting) has me at least eating. Care to join me? Sweet and salty cookies? Hot and sour soup?

Oatcakes for Teatime

Originally found at food.com, this recipe tastes like the cookies from Effie’s Homemade Oatcakes from the store, this is a butter variant. I love the balance between sweet and salty. This recipe is from Nova Scotia, but it is a traditional Scottish treat.

Ingredients

All-purpose flour, 2 cups

Rolled Oats, 2 cups

Brown Sugar, 1 cup

Baking Powder, 2 tsp

Salt, 1/2 tsp

Unsalted Butter, 1 cup

Cold Water, 1/3 cup

Directions

1. Stir together flour, oats, brown sugar, baking powder, and salt in a bowl for a standing mixer.
2. Cut butter into cubes. In standing mixer, fit with paddle or mix by hand. Mix butter and flour until crumbly, 2 to 3 minutes.
3. Pour in water and mix until a dough begins to come together. 
4. Divide dough in half and on a lightly floured surface, roll dough out to 1/4-inch thickness. Do roll these out to press the dough together and insure a crisper layered cookie.
5. Cut into squares, triangles, or use a cookie cutter (circles or hearts) about 2 1/2 inches across and place on a baking sheet.
6. Bake 350ºF until lightly browned, about 15 minutes. Cool cookies on a cooling rack. Store in freezer.

Oatcakes for Teatime

Suan la Tang Chinese Hot & Sour Soup