Food Recipes Salted Oatcakes 3.8 (69) 2 Reviews If you have a tin of steel-cut oats languishing on your pantry shelf, then it’s time to put them to use in this delicious cookie recipe. The salty, buttery oatcakes are just barely sweet and have a lovely, nubby texture thanks to the oats folded into the dough. As is, they pair perfectly with black tea as a mid-morning snack. Or, if you are up for a little more of a project, the cookies’ mellow, nutty flavor welcomes any number of pairings. Try sandwiching two with a quick filling of jam stirred into cream cheese or dip the ends in melted dark chocolate. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on April 28, 2020 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Hands On Time: 15 mins Total Time: 1 hrs Yield: 6 serves Ingredients 2 cups steel-cut oats 1 cup all-purpose flour ½ cup light brown sugar 1 ½ teaspoons kosher salt ½ teaspoon baking soda ½ cup salted butter, melted ¼ cup buttermilk Directions Preheat oven to 375°F. Stir together oats, flour, brown sugar, salt and baking soda in bowl. Add melted butter and buttermilk and stir until a dough forms. Press into a 6x6-inch rectangle, wrap in plastic wrap and refrigerate 20 minutes. Roll dough to ¼-inch thickness and cut into 12 (1½-by-4-inch) rectangles. Place on a lightly greased baking sheet and bake until golden brown and lightly crispy around edges, 15 to 17 minutes. Rate it Print