Sunday, February 8, 2015

PB&J Oatcakes!

Valentine's Day is less than a week away now, and I have the perfect treat for a nice Valentine's Day breakfast or tea. Everyone will love these oatcakes no matter what their age or pickiness level. Oatcakes themselves are sophisticated enough to pull off any fancy gathering, and the classic combo of peanut butter and jelly will appeal to any child (or child at heart!) You can thank Hallmark for Valentine's Day, the Scotts for oatcakes, or Julia Davis Chandler for the peanut butter and jelly sandwich, but you'll have to thank me for this awesome recipe that ties the three perfectly together. Us Chandlers must just be an ingenious race of peanut butter lovers or something. :)



pb&j scottish oatcakes (3)



PB&J Scottish Oatcakes
Makes 18
1 ½ cups Scottish oatmeal
½ cup flour
2 tsp cinnamon
2 tbsp brown sugar
¼ tsp salt
¼ tsp baking powder
1/3 cup peanut butter, melted
½ cup butter, melted
¼ cup hot water
2-3 tbsp rolled oats
Strawberry jelly

Preheat your oven to 325 degrees, and oil a baking sheet. Mix together the flour, Scottish oats, baking powder, salt, sugar, and cinnamon. Add in the melted butter and peanut butter. Stir until everything is evenly distributed. Add in the water slowly until you have a nice, soft ball of dough. Sprinkle the rolled oats out onto a cutting board. Roll the ball of dough out ¼” thick. Cut it out into 2 inch round circles or heart or whatever shape you want. Space the oatcakes ¼” apart on the oiled baking pan. Bake for 25 minutes, or until golden brown. Allow the oatcakes to sit for 5 minutes before removing to a cooling rack to cool completely. Serve with strawberry jelly.

 

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