CARAWAY OATCAKES WITH STILTON & DAMSON JAM
Lacing oatcakes with fragrant caraway seeds adds another dimension to a cheeseboard. Serve with stilton and damson jam as a final canapé at a party
Provided by Rosie Birkett
Categories Buffet, Canapes, Cheese Course
Time 45m
Yield Makes about 20 biscuits
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Gently melt the butter. Combine the oats, spelt flour, salt, baking powder, sugar and seeds in a bowl. Pour in the melted butter and stir to combine, coating all of the oats. Add up to 80ml boiling water, a little at a time, until you have a dough that holds together.
- Lightly dust a work surface with flour and turn out the dough, rolling out to 0.5cm thickness. Using a 5cm round cutter, cut out your biscuits and place on a lined baking tray. Bake for 20-25 mins until crisp and golden, then remove from the oven and cool on a wire rack. Can be made one day ahead and kept in an airtight container. To serve, spread with butter and top with stilton and a dollop of damson jam.
Nutrition Facts : Calories 82 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
OATCAKES
Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.
Provided by EArlene
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
- Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
- Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 199 calories, Carbohydrate 24.7 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 351.3 mg, Sugar 0.6 g
NOVA SCOTIA OATCAKES
Steps:
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Dissolve baking soda in hot water (add a little more water if needed).
- Combine dry ingredients with butter, then add dissolved baking soda.
- Mold into a dough ball, then press it out onto a baking sheet. You can roll it out with a dough pin to make it thin as you want it to be (I recommend about 1/4 inch thick.)
- Cover and chill for 10-15 minutes to firm up the dough, then remove the oatcakes and score down the middle and across to make 8-10 squares (you'll use these lines for clean cuts after it's done baking).
- Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy.
- Separate the cakes along the score lines with a thin knife and then allow them to cool.
- Enjoy with your favorite coffee or tea or add them to your day pack for some quick energy during a hike or a long road trip.
Nutrition Facts : Calories 275 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 202 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
COLONIAL CARAWAY CAKE
A dusting of confectioners' sugar is all that's needed to top this beautiful cake. The combination of caraway and lemon is unique and flavorful.-Eleanor Davis, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Add the flour, caraway and lemon extract; mix well. , Add salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts :
ENGLISH CARAWAY CAKE
This cake recipe with the distinct flavor of caraway seeds hails from Great Britain.
Provided by MARBALET
Categories World Cuisine Recipes European UK and Ireland English
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine.
- Sift together flour, salt, and baking powder.
- Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan.
- Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 39.9 g, Cholesterol 47 mg, Fat 11.5 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.9 g, Sodium 135.1 mg, Sugar 15.7 g
CARAWAY SEED CAKE
Make the most of the distinctive flavours of caraway seeds with this easy loaf, made with ground almonds and topped with flaked almonds
Provided by Natasha Illingworth
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.
- Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
- Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.
Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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