How to make Scottish Oat Cakes? (like the "oat cakes" from Macrina Bakery in Seattle)
While vacationing in Seattle last fall to escape the Texas heat, I experienced Oat Cakes from Macrina Bakery & Cafe.
It was 10am on a weekend morning, I had just stepped inside and was taking in all the delicious and interesting options. A runner comes in, takes a quick look at the goodies behind the glass, and starts to seem anxious. "You aren't out of Oat Cakes are you?"
At that point I had picked out a plum croissant and a sour lemon cherry coffee cake. The "oat cake" plate retrieved from hiding looked like uninteresting triangles of compressed something. But since Ms. Runner seemed so relieved to get one, I asked her what was the deal. She said, "Try it; I promise you'll understand."
I remember the plum croissant was completely delicious (I love plums), I don't remember the coffee cake, but I am absolutely craving those oat cakes.
Does any know how to make them?
Macrina Bakery's version looked more like these:
and not at all like these:
makes a flat oat cracker that is quite close to ones made by Walkers (the Shortbread people). Basically these are oats made into a stiff dough with a bit of fat and hot water. However in their simplest form, they are dry and bland. There isn't much salt, no sugar, or tidbits. The trickiest part is getting the right oatmeal. I have fairly good success grinding regular rolled oats in a coffee mill.
That food.com recipe looks like an oat scone or biscuit.
I've seen Macrina products, and bought a few, but am not familiar with their oatcakes.
Another ancient oatcake is a rusk, supposedly eaten by Roman troops. That is essentially ground oats moistened with honey and baked. I've tried it, and had problems with an excessively sticky dough.
Perkins is a Scottish oat biscuit with golden syrup. There's a variation from Aberdenshire with molasses. In Yorkshire they make parkin, an oat ginger bread. This perkins recipe could be made with partial rolled oats, and made much thinner. If done that way it might be closer to the Macrina cake.
250g oatmeal (finely ground)
2t baking powder
1/2t mixed spice
6-8T golden syrup
Grind oats if needed; may soak in a bit of milk to soften
rub butter into flour
Add rest of ingredients, stir
Finish mixing with hands, adding more syrup if needed, goal:
smooth, sticky, evenly mixed dough
Roll into balls and flatten (1cm thick)
Bake at 180c for 10 minutes, till golden and still soft
These are flatter, lighter colored cookies than the Aberdeenshire ones
Aberdeenshire Parkin Recipe
a cookie version of Yorkshire Parkin
200g oatmeal (British porage oats)
60g lard or butter
1T brown sugar
1 beaten egg
2T golden syrup
1/2 t mixed spice
1/2 t ginger
1/2 t cinnamon
1/2 t baking soda
mix dry, rub in fat, add liquids
mix by hand to get 'pliable, sticky dough' evenly colored
roll into 20 small balls, bake at 180C for 15-20 minutes
Ideal is crisp outsides, soft inside, so try not to overbake
Pictures are of dark brown rounded cookies, with cracked surface.
By American standards these are not particularly sweet.
I chop rolled oats in a coffee mill to get something closer to the British oats.
I hadn't looked that up, just assumed it was something like the American pumpkin spice (cloves, nutmeg etc). And in practice I just used ginger and cinnamon to my liking. The description ('warm mix') and ingredients of what you found reminds me of Indian Garam Masala, though the mix I have also has cumin and cardamon.