To keep myself motivated to bake, I joined a group on FB - Fondbites, Bake Along hosted by Subhashini Ramsingh, who is based in Chennai. She conducts professional baking and cake decorating classes in Chennai. Her classes are worth attending, though I haven't (but wish to in the future).....
Now, to start off, I decided to bake her Scottish Oatcake #19....... A very simple, healthy and less- caloric recipe, loved by adults, but not by the kids ;)...... A good in-between snack for weight watchers!
Recipe Source: Fondbites, Bake Along
Oatmeal - 1 1/2 cups
Wheat flour - 6 tbsps
Cornflour - 2 tbsps
Brown sugar - 1 tbsp
Salt- 1/4 tsp
Baking powder - 1/4 tsp
Olive Oil - 1 tbsp
Hot water - 1/2 cup
- Preheat oven to 200 C. Line a baking tray with parchment paper and set aside.
- Process the oats in a mixer on high for about a minute or so until it is powdered well.
- Add the powdered oatmeal, wheat flour, cornflour, sugar, salt and baking powder into a bowl. Whisk together until combined.
- Add oil to the above mixture and combine well. Add hot water and mix well with a spoon.
- Using your hands, knead the mixture well to form a dough.
- Now place the dough in a bowl and cover with a damp cloth and let it rest for 15 mins. This will soften the oats with the hot water.
- Flour your counter with wheat flour and roll out the dough about 3-4 mm thickness. Using a cookie cutter, cut them into shapes.
- Transfer to the baking tray with 1 inch apart. They are not smooth dough, so the edges would be cracked. Combine the scraps again and roll out and cut them into shapes.
- Bake in a preheated oven for about 20-2 minutes or until the edges are browned.
- Once cooled, transfer to an airtight container!