Sourdough Oatcakes

Here’s a recipe for Sourdough Oatcakes, which are a great option for a crispy, flavorful snack or accompaniment to soups and stews. They combine the heartiness of oats with the tang of sourdough, giving them a unique texture and taste.

Ingredients:

• 1 cup whole wheat flour (or all-purpose flour)
• 1 cup rolled oats (you can use quick oats, but old-fashioned oats give a better texture)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 tbsp butter (or plant-based butter for a dairy-free option)
• 1/4 cup sourdough starter (fed and active)
• 1/4 cup warm water (you can adjust this for consistency)
• 1 tbsp honey or maple syrup (optional, for a hint of sweetness)
• 1-2 tbsp olive oil (for brushing on top, optional)

Instructions:

1. Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large mixing bowl, combine the whole wheat flour, rolled oats, salt, and baking soda. Stir everything together to evenly distribute the dry ingredients.
3. Cut in the butter: Add the cold butter to the dry ingredients. Use a pastry cutter, two forks, or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
4. Add sourdough starter: Stir in the sourdough starter and honey (if using). Gradually add warm water, a little at a time, until the dough comes together. The dough should be soft and slightly sticky but not wet.
5. Roll out the dough: Turn the dough out onto a lightly floured surface and roll it out to about 1/4-inch thickness. If you prefer thicker oatcakes, you can roll them a bit thicker, but they’ll need a little more time in the oven.
6. Cut into shapes: Using a cookie cutter, glass, or knife, cut the dough into rounds or squares. Arrange them on the prepared baking sheet.
7. Brush with olive oil (optional): If you want a golden, crisp finish, lightly brush the tops of the oatcakes with olive oil before baking.
8. Bake: Bake in the preheated oven for about 15-18 minutes, or until the oatcakes are golden brown and crisp around the edges. Keep an eye on them to avoid over-baking.
9. Cool and serve: Let the oatcakes cool on a wire rack before serving. They’ll crisp up a bit more as they cool.

Tips:

• Storage: These oatcakes are best eaten fresh but can be stored in an airtight container for up to a week. You can also freeze them for longer storage.
• Add-ins: For extra flavor, consider adding herbs (like rosemary or thyme), seeds (like sunflower or pumpkin), or even a small handful of grated cheese.

These Sourdough Oatcakes are perfect for dipping, pairing with cheese, or just enjoying on their own with a little butter. Enjoy the crispy, tangy goodness!