Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
½ tsp baking soda
1½ cups flour
½ tsp cinnamon
½ tsp ground nutmeg
¼ cup sugar
¼ cup brown sugar
¾ cup cold butter , cubed
1½ cups large rolled oats
½ cup undiluted evaporated milk (not condensed milk)
Sift together the flour, baking soda, cinnamon, nutmeg, sugar, brown sugar and salt.
Rub in the butter with your hands (or pulse in using a food processor)
Toss in the rolled oats.
Add the milk and toss together with a wooden spoon until a soft dough forms.
Roll the dough out on a lightly floured board to a ½ inch thickness and cut out the oatcakes with a 3 inch biscuit cutter or an inverted drinking glass.
Place on a parchment lined cookie sheet and bake in a 350 degree F oven for 18- 20 minutes. Cool on a wire rack. These will keep for several days when stored in an airtight container.
Added by: Andreea-Maria Trandaf
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
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