Recipe from Highland Harvest by Theresa Baumgärtner
In Scotland, oats aren’t just for oatmeal—they’re often used in baking, too. These traditional oat cookies have a texture similar to savory crackers.
1 ½ cups (180 g) rolled oats
1 teaspoon light brown raw sugar Sea salt
Baking soda
¼ cup (65 ml) hot water
3 tablespoons unsalted butter, cubed
Spelt flour (type 630) or all-purpose flour, for dusting
Use the food processor to grind the oats into a fine meal. In a large bowl, combine the oats, sugar, 2 pinches of salt, and a pinch of baking soda.
In a medium bowl, combine the hot water and butter, and whisk until the butter melts. Pour the liquid into the dry ingredients and knead everything by hand into a dough.
Line a baking sheet with parchment paper and preheat the oven to 320°F (160°C, convection). On a lightly floured surface, roll the dough to a 3-mm thickness. Use a round cookie cutter (about 1 ¾ inches / 4.5 cm in diameter) to cut out cookies. If desired, decorate the cookies by using the skewer to poke small holes about 5 mm apart along the edge. Transfer the cookies to the baking sheet and bake for about 20 minutes, flipping them over after 15 minutes, until golden.
Let the cookies cool on a wire rack and store them in an airtight container for up to 1 week.
TIP
Oaties are delicious when paired with a strong cheese, like Stilton, and chutney.
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