Oatcakes
This recipe can be adapted to your requirements. Substitute butter with sunflower oil for a vegan version, and flour with rice flour for gluten free.
125g oatmeal
100g oatbran
60g flour or rice flour
1/2 tsp bicarbonate of soda
60g butter or sunflower oil
1 tsp salt
1/2 tsp sugar
60-80ml hot water
225 fiocchi d’avena frullati
60g farina o farina di riso
1\2 cucchiaino di bicarbonato
1 cucchiaino di sale
60g burro o olio di semi
1/2 cucchiaino di zucchero
60-80 ml acqua tiepida
Pre-heat the oven to 200C.
Mix together the oats, flour, salt, sugar and bicarbonate of soda.
Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 3-4 mm thickness. Cut to the desired shape, we prefer triangles to minimize dough waste and avoid extra work!
Bake for 20 minutes.
Scaldare il forno a 200C. In una ciotola mischiare gli ingredienti secchi con il burro. Aggiungere poi l’acqua tiepida fino ad aottenere un impasto piuttosto consistente.Stendere l’impasto con un mattarello su un piano infarnato fino a 3/4mm di spessore.Cuocere per circa 20 minuti, lasciare raffreddare e conservare in una scatola di metallo.
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