mav scb January 6, 2024 This week I have a recipe to share that is a longtime family and 3191 Quarterly reader favorite—oatcakes. Not quite a cookie, not quite a cracker, these crumbly bites are great for snacking or to pack in lunches. I like them with cheese or something savory, but they are also good with a dollop of jam or chocolate ganache to satisfy a sweet tooth. Oatcakes 1 1/2 cups rolled oats 1 cup all purpose flour 1/3 cup brown sugar 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup cold unsalted butter (one stick), cut into small pieces 1/4 cup plain whole fat yogurt Preheat oven to 350 degrees. Place the oats, flour, brown sugar, baking soda, salt and butter into the bowl of a food processor. Pulse until combined. Add yogurt and pulse just until a soft dough forms. Turn out onto a floured board. Roll to a 1/4 inch thickness. Using a 2 inch biscuit cutter or the top of a drinking glass, cut out the oatcakes and place them on a parchment-lined baking sheet. Repeat with the remaining dough. Bake for 15 minutes or until slightly browned. Store in an airtight container. —SCB Save Save Save Share TWITTER FACEBOOK TUMBLR PINTEREST EMAIL