It’s been a relaxed, blissful weekend down here in Texas. After spending last weekend on the road, it felt especially satisfying to just “be” this weekend: sleeping in (that’s about 7:15, when Nick pops out of his bed and into ours), an extra pot of coffee, a sunny soccer game, and making a mud castle (made possible by the torrential Saturday night thunder storm) in the back yard.
If you are familiar with Walker’s Highland Oat Cakes, than these are virtually identical, which thrills me–as I know it will my sister, mother, and father–because we all four love our afternoon tea accompanied by a plate of jam-slathered oat cakes. Moreover, Walker’s oat cakes are hard to find in stores–so cravings must be coordinated with mail-order shipments.
The dough is simple: oats, which you coarsely grind in a food processor, honey, melted butter, leavening and some hot water. You probably have all of the ingredients in your pantry right now. The dough is very easy to work with, too. I like to place of piece of plastic wrap (wax paper works well, too) on top of the dough before rolling; it makes it very easy to roll the dough to an even thickness without it tearing. Once rolled, carefully lift the plastic wrap away from the dough to avoid tearing.
I used a 2.5-inch biscuit cutter to cut out the circles, but not a worry if you do not have one. Look around your kitchen for anything with a similar-size round shape, such as upturned wine glasses. An emptied 15-ounce can is just the right size, too.
If you have never tried traditional oat cakes, a mild caution: oat cakes are not sweet like cookies, nor crisp like crackers. So what are they, and why on earth would you want to eat them? The answer is that they are the perfect vehicles for jams, honeys, cheeses, butter, Nutella, or any other schmear that comes to mind. Two topped “cakes,’ especially in the company of two cups of tea, is just what every weary and/or famished soul needs to power through the afternoon. Sold? I hope so. Enjoy the last few hours of the weekend!