Dan Lepard’s Buttermilk Oatcakes from “Short and Sweet”
This is my second baking challenge from Dan Lepard’s new cookery book. I chose Buttermilk Oatcakes. Between the two recipes offered this week, I thought the oatcakes had the lowest GI, and therefore more compatible with my husband’s diabetic dietary needs. I reduced the sugar in the recipe by half, and replaced it with Splenda (any granular sweetener would work). I didn’t worry about the fats in the butter because there wasn’t that much. If I attempt this recipe again, I might try replacing a portion of the sugar with agave syrup … just as a test.
I put the rolled oats into a food processor and whizzed them up until medium-fine — a good mixture of fine and course flour.
I baked a test batch of 2 oatcakes first to determine if the dough was going to act up … curl up like a leaf, or puff up like soufflé, or run across the baking sheet like spilt milk. It did none of those things. I did think that they were a bit too thick, so I pulled out a ruler and measured. Sure enough they were 1/2cm, so all okay there.
I made three different sizes to go with different types of cheese. One a bit more rustic and rough for harder cheeses, another medium size and perfectly circular for softer cheese, and finally a circular size slightly larger for very ripe, drippy cheeses.
For lunch I had the 2 test oatcakes with some extra mature cheddar and roasted applesauce straight out of the oven — well, cooled a bit obviously.
Dan is right in saying that these are nothing like the store bought oatcakes. They’re a combination of digestive biscuits and tradition oatcakes. I look forward to hearing what my husband thinks of them when he returns home this weekend from a trip to Denmark. As always he’ll be saddled down with lots of yummy Danish cheese.
And while I was busy making myself a bit of lunch, this little guy was doing the same in my garden. A lovely green woodpecker.
To join in on the baking fun and participate in the Short and Sweet challenge, just pop over to “The Short and Tweet Baking Challenge”