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Nutrition Facts
Serving Size 1 16 74g Recipe makes 12 16)
Calories 203
Calories from Fat 90		(44%)
Amount Per Serving		%DV
	Total Fat 10.0g	15%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 194mg		8%
Potassium 84mg		2%
Total Carbohydrate 25.2g		8%
	Dietary Fiber 2.4g	9%
	Sugars 8.7g
Protein 3.9g		7%
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Yule Oatcakes

Recipe #332654 | 1 hour | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Nikoma
Oct 23, 2008

I've been making these oatcakes at Yuletide for the last 5 years or so. They've become one of my favorite parts of the Holiday! I originally began making them to leave as gifts for the deer and other animals around our home, and under the trees we decorate in the woods. However nobody can ever keep their mitts off them! (especially right out of the oven) I had no idea they'd be so tasty. So now the baking of the Yule cakes has become an event. We usually pick a night and roll out about 4 batches. These are super easy to make (we usually partake of some wine during this event - that tells you how easy they are lol) They come out crispy and sweet. Perfect for breakfast or just snacking.

12 16 (change servings and units)

Ingredients

3 1/2 cups old fashioned oats
1 teaspoon salt
2 tablespoons flour
1/2 cup vegetable shortening
1/2 cup water (up to, probably less)
1/2 cup sugar (you can use up to 1 cup of sugar, or leave it out entirely for a plain oatcake. Personally I think t)

Directions

1
Combine all ingredients except the water in a bowl. Add water JUST TO DAMPEN until you can roll it into a ball. Let the ball alone on the counter for about 10 minutes. Now take a handful and roll it out about 1/8 - 1/4 inch thick. Cut into circles with cutter or top of a drinking glass. Place on ungreased baking sheets and bake 350 for 30 minutes or until lightly browned. Transfer to wire rack to cool.

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Featured Reviews for This Recipe

From: Chef Christophe

On Nov 19, 2009

This is the best oatcake recipe I've found on this site. I think it's the white flour that makes this so good as far as consistency goes. Is it okay if I make these all the time instead of just Yule? I really have been. This one stands on it's own as great tasting recipe, I have tinkered with it a little bit though. I use brown sugar and also give it a try with a teaspoon of vanilla extract. I also tried a 1/4 teaspoon of baking powder. However I think it alters the flavor too much to make it worthwhile. It does make it a bit crunchier on the outside though.