These are not actually cakes. They're sort of a cross between a cookie, a cracker, and maybe a biscuit - a small, crunchy, nubbly thing that you could eat at pretty much any time of day. The concept is Scottish, but this is very much a different spin. They’re a little sweet and a little salty, and they somehow manage to come across as both wholesome and tempting. These are great with cheese, hummus, peanut butter and apple or whatever. Even Nutella should you be feeling indulgent. Really versatile. Hope your kids like it in their lunchbox.
1 ½ cups (150 grams) rolled oats
1 cup (140 grams) all-purpose flour
1/3 cup (60 grams) packed brown sugar
½ tsp. baking soda
½ tsp. fine salt
1 stick (113 grams) cold unsalted butter, diced
¼ cup (60 ml) full-fat plain yogurt
Whole milk, if needed
Preheat the oven to 350°F. Line two baking sheets with parchment.
In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt, whisking to blend. Add the butter, and use your fingers, pressing and squeezing, to work it into the oat mixture until it resembles a coarse meal. Stir in the yogurt until a soft dough forms. (If your yogurt is on the thick side, you may need to add a tablespoon or so of milk, just enough to bring the dough together.) The dough should be a little crumbly. Lightly flour a work surface, and turn the dough out onto it, rolling or patting it to a ¼-inch thickness. (The dough might be a little too sticky to roll cleanly. There are so many other more useful things to get worked up over; just do your best.). Using a 2-inch round cookie cutter, stamp out oatcakes, and transfer them to the prepared sheet pans. (A bench scraper comes in handy for transferring the oatcakes to the sheet pans and cleaning the counter afterward.) It’s okay to gather and re-roll any scraps of dough.
Bake the oatcakes for about 15 minutes, or until they are golden brown around the edges. Transfer to a wire rack to cool completely, and then store in an airtight container at room temperature.
Yield: about 25 oatcakes