Tuesday, March 26, 2013

More Jammy Oatcakes

Remember last week when I showed you the recipe for Jammy Oatcakes?

The ones with orange marmalade and dried cranberries?

Yeah.  Those.  They're wonderful.

I made some more with different jam combinations - because let's face it, it's snowing outside and the gardening that I've had scheduled is just not going to happen for a bit.   And I needed something to do that didn't involve staring wistfully outside at the falling snow.

Even though it's been really pretty.  I'm over the snow.   Over.  It. 

Anyway.   I dug out a jar of my favorite Pear Ginger Jam and some ground ginger and then I added a lot more candied ginger and made these. 

Oatcakes are wonderfully filling and work up quickly for a fast breakfast.   Make them the night before for tomorrow's breakfast on-the-go.  Enjoy!

Pear Ginger Jammy Oatcakes

  • 3 cups oatmeal
  • 1/2 cup flour
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1 cup finely chopped candied ginger.
  • 1/2 cup butter
  • 1/2 cup pear ginger jam
  • 1/2 cup milk
  • 1 tsp vanilla
Heat the oven to 350.

Melt the butter, jam, milk and vanilla in the microwave until soft.   I heated it for 1 minute in our microwave and it worked fine.   The butter was soft, but not completely melted.  That's fine.

Mix the oats, flour, salt, ground ginger and candied ginger in a mixer while the wet stuff is warming.    Then add the wet stuff and mix it all together thoroughly.

Use an ice cream scoop to measure the cakes.   Pack the scoop hard and then pop them out onto a cookie sheet. [You don't have to grease the cookie sheet].   Flatten the cakes a bit with a fork.  Mine were 2 " rounds after I flattened them a bit.

Bake for 15 minutes if you want to eat them hot.  [They hold together better for eating warm and they are fabulous for breakfast!]

Bake for 10 minutes if you want to let them cool and eat them later.  [They'll finish drying as they cool].

Makes 20 cakes, 2" rounds.

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