Name: Sweet Oatcakes
Inspired by: Outcast Of Redwall
Serving Size: around 10 squares
Secret Ingredient: Maple syrup
"That's not the way I'd make porridge, Sire. Who taught you to cook, if I may make so bold as to ask?" - the head cook, to Sunflash
Sunflash's variant on porridge is an oatcake, a type of Scottish flatbread. He says they're best warm from the oven, but honestly the dough itself is pretty delicious.
I decided to slice the squares beforehand, unlike Sunflash's instructions in the book (he says to bake first, and then slice into squares). I find pre-slicing and flipping helps with structural integrity, and ensures the cakes become nice and golden on both sides.
If you don't care as much about making the shapes neat, you can flatten and shape the dough with your hands, too. Doing it this way makes it more fun, especially if you're cooking with friends or family. Oatcakes will keep for 2-4 weeks if stored in an airtight tin.
Making Sweet Oatcakes
You will need:
- 3 cups rolled oats
- 1/2 teaspoon salt
- 1/4 cup soymilk ("greensap milk")
- 1/2 cup melted butter + 1/2 cup honey + 1 teaspoon brown sugar (in lieu of honeycomb)
- 3-5 tablespoons boiling water
- Dried fruit and/or hazelnuts (optional)
- Combine all ingredients, except for water. (Optional: you can grind the oats for a finer texture. I placed half of them in a plastic bag and rubbed the bag between my hands to grind.)
- Boil about 5-6 tablespoons worth of water. Add 1 tablespoon at a time, only enough to bind the dough (about 3 tablespoons).
- Mold the dough into a ball. Optional: you can refrigerate the dough first, for easier handling (about 20 minutes).
- Lay out 1 sheet of plastic wrap and place the ball on top. Cover with another sheet of plastic wrap.
- Roll out dough as thick or thin as you like. (Suggested thickness for beginners: 1/2 cm, or about 1/4 inch).
- Cut into squares, and arrange 1.5 cm (3/4 inches) apart on a baking tray.
- Preheat oven to 375 degrees F (190 degrees C). Store baking tray in fridge while oven is preheating.
- Once the oven is ready, bake until the squares are golden and crisp on the bottom (about 13 minutes).
- Using a spatula, flip over each square. Return to oven and bake until golden on both sides (about 12 minutes).
- Allow to cool completely on a baking rack.
- Drizzle generously with maple syrup, and enjoy with fresh fruit or soft cheese. Optional: Apple rings! Wash and core 1-2 apples, and slice into rings to enjoy with the oatcakes. If you don't have biscuit or cookie cutters, you can use the top of a spice container to smooth out the inner circles.