Ginger Oatcakes
Elevate your snack game with these delightful Ginger Oatcakes, a perfect blend of earthy rolled oats and warm, zesty ginger spice. These easy-to-make oatcakes are subtly sweetened with golden syrup and brown sugar, while a touch of butter gives them a buttery tenderness. With a preparation time of just 15 minutes and simple ingredients like all-purpose flour, ground ginger, and a hint of baking powder, these oatcakes strike the perfect balance between wholesome and indulgent. Ideal as a comforting snack with tea or a creative base for cheese and preserves, this batch of 12 golden oatcakes is baked to perfection in under 20 minutes. Enjoy them warm or store them for up to five days for a convenient treat that’s as bold in flavor as it is timeless.
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Recipe Information
Ingredients
- 150 g Rolled oats
- 50 g All-purpose flour
- 2 tsp Ground ginger
- 1 tsp Baking powder
- 0.25 tsp Salt
- 50 g Unsalted butter
- 40 g Brown sugar
- 2 tbsp Golden syrup
- 2 tbsp Milk
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, ground ginger, baking powder, and salt. Stir well to ensure the dry ingredients are fully mixed.
In a small saucepan over low heat, melt the butter, brown sugar, and golden syrup together until smooth and well combined. Stir occasionally to prevent burning.
Pour the melted butter mixture into the bowl of dry ingredients, and stir until evenly distributed.
Gradually add the milk, 1 tablespoon at a time, mixing thoroughly until the dough comes together and is slightly sticky but firm enough to handle.
Lightly flour a clean surface and roll out the dough to about 0.5 cm thickness. Use a round cookie cutter (or the rim of a glass) to cut out circles, re-rolling the scraps as necessary.
Place the oatcake rounds onto the prepared baking sheet, leaving a little space between each one.
Bake in the preheated oven for 18-20 minutes, or until the oatcakes are golden brown and firm to the touch.
Remove from the oven and allow the oatcakes to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 216.7 g | 79% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 74.5 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 172 mg | 13% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
