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- Mrs Watson's Orange Oatcakes
- Rum Diddly Dums Oatcakes & White Chocolate Frosting
- Staffordshire Oatcake
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- 4oz Oats
- 3oz Hard margarine
- 1 Egg
- 2oz Caster sugar
- 4oz SR Flour
- 1 Grated rind of orange
- 1 tablespoon Golden syrup
- Rub margarine into flour and oats.
- Add sugar and rind.
- Warm syrup, beat egg and add to mix.
- Roll out thinly, cut into rounds.
- Bake for about 10 minutes 180C
- These are even more delicious if you sandwich them with butter icing and then dip one edge into melted chocolate, mmmmmmmmmmm!!!
Rum Diddly Dums Oatcakes & White Chocolate Frosting
Views 3932, Added Tue Nov 24 2009
MY STAR TIPS: 1. Keep a mug of boiling hot water beside you with your tablespoon in it for when you're using golden syrup, as the liquid will simply glide off the spoon! 2. Some folk use the hob to melt the sugar and butter together with the golden syrup, but I find the sugar caramelises too fast and as soon as you add the golden syrup it tends to become similar to toffee... Flapjacks are supposed to be chewy not rock hard!! 3. Don't add any more than 3 tablespoons of Golden Syrup. 4. This is one of those recipes where you can DOUBLE the quantities if you wish to bake 2 trays in the oven. 5. For a really smooth white chocolate fondant frosting, pour your "white chocolate" ingredients into a mini processor and blend until very smooth and then either pour from a height onto the oatcakes or flapjacks and drizzle the frosting all over it!! 6. I have used both a MUFFIN tray and also a DEEP TRAY for this recipe!
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- DRY INGREDIENTS
- 9oz Rolled Oats
- 4.5oz Golden Castor Sugar
- WET INGREDIENTS
- 4oz Butter
- 2 Tablespoons Lyles Golden Syrup
- 1.5 Tablespoon Rum or Rum Essence
- 1.5 Tablespoon Natural Vanilla Essence
- WHITE CHOCOLATE FROSTING
- 4oz Icing Sugar
- 3oz Unsalted Butter, melted
- 2 Tablespoons Liquid Glucose
- 1 Tablespoon Natural Vanilla Essence
- 1 Tablespoon Rum Essence
- 1 Teaspoon Food Glycerine
- A Little Cold Water
- A Little Extra Icing Sugar (as needed)
- **PREHEAT your oven to 180 Celsius and using a little melted butter, grease each little mould of your cupcake tin.
- 1. Put your dry ingredients into a bowl, the oats and sugar and stir well.
- 2. Microwave butter on high, 45 seconds. Then add your rum and vanilla essence, give it a quick stir.
- 3. Next add your golden syrup to the hot melted liquid and give it another stir before pouring it into your dry ingredients and give it all a good stir!
- 4. Spoon 2 tablespoons and 1 Teaspoon of mixture into your pre-buttered cupcake tins out and gently press the mixture in firmly. This quantity makes about 10 little Rum Diddly Dums.
- 5. Bake for up to 15 minutes or until they turn golden brown and you get that sweet aroma filling the kitchen!
- 6. Remove the flapjacks from the oven and after a couple of minutes, use a sharp knife and mark out your squares and leave for couple of minutes before using a fish slice and lift them gently onto a plate and cover with a clean tea cloth.
- Making your own White Chocolate
- 1. In a mixing bowl, sieve the icing sugar
- 2. Next, add the hot melted unsalted butter and add the glucose, glycerine, rum and vanilla essence and pour into the icing sugar and mix until you have a very smooth consistency
- 3. Next add a little water because you are going to drip this frosting with a fork from a height and swirl it over over the baked ronds (that's French for rounds, rather posh!)
- 4. Wait about 5-8 minutes before cutting into squares (if you have used a flat tray)
- 5. Let them set for about an hour or so or if you can't wait and don't mind getting frosting all over you, then simply indulge!
- *This is an original recipe by L.Shannon, The Candlebridge Bakery, Ireland, 2009 Recipe* Revised and updated on January 28th 2012
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- 225g Fine Oatmeal
- 225g Wholewheat Flour
- 1tsp Salt
- 450ml Warm Milk
- 450ml Warm Water
- 1tsp Sugar
- 15g Fresh Yeast
- Mix the water and milk together.
- Mix the salt with the flour and fine oatmeal in a large bowl. Dissolve the yeast with a little warm liquid and add the sugar (I have also used dry yeast which works fine). Allow the mixture to become frothy.
- Mix the dry ingredients with the yeast liquid to make a batter adding the remainder of the warm liquid.
- Cover the batter with a clean cloth and leave in a warm place for about an hour.
- Pour out enough batter on a well-greased pan (heavy/thick ones are best) to make an oatcake of about 22cm.
- The surface will be covered in holes as it cooks.
- Flip the oatcake after 1-2 minutes when the top side has a dry appearance and the underneath is a golden brown colour and cook for another 1-2 minutes.
- Serve with sweet or savory topping. My favorite is cheese, bacon and mushrooms!!