Recently we had lunch at Benjy’s were they served cheese biscuits in lieu of the standard bread basket. They were quite good and we decided to try to make our own. We got the recipe from Caribbean Cookbook A Lifetime of Recipes by Rita G. Springer. The original recipe uses a cookie press which we don’t have so we rolled them out and used a cookie cutter. For cheese we used a combination of Romano and Parmesan. Once baked they were light and airy and delicious.
4 oz flour 1/2 teaspoon cayenne
1/4 teaspoon salt
4 oz grated cheese
3 oz margarine
1 egg yolk
Mix flour, grated cheese, salt and pepper.
Rub in margarine and mix to a smooth paste with egg yolk.
Roll out and cut.
Bake at 350 F for 20 minutes.
Cool on wire rack.
We only have one from this list (Number 5 – Roast Chicken and other Stories, by Simon Hopkinson), but based on the recommendation here will probably get others. It’s impossible to have too many good cookbooks!
I’m from Derbyshire, but had never heard of these before. I wish I had, they are not only delicious *and* healthy, a combo sometimes hard to find, they are also extremely versatile. As versatile as something very versatile indeed.
They work well on their own, or as an accompaniment to a typical (not so healthy) English Breakfast of bacon, beans sausage and eggs, or mixed with parma-ham and some cheese. I imagine they’d be very good with any number of different ingredients, either mixed in and cooked with the batter, or as a filling to the cooked oatcake.
Sweet or savoury – whatever you fancy. The recipe is easy and relatively quick (1 hour wait) – I got this one from the Beeb.
8 oz fine oatmeal,
8 oz whole-wheat or plain flour,
1 tsp salt,
1/2 oz fresh yeast,
1 1/2 pints warm milk and water, mixed half and half
1 tsp sugar
1. Add salt to flour and oatmeal.
2. Dissolve yeast with a little warm liquid and add sugar. Allow to become frothy.
3. Mix dry ingredients with yeast and rest of warm liquid to make a batter.
4. Cover with clean cloth and leave in warm place for 1 hour.
5. Bake on well-greased griddle. Put enough batter onto griddle to produce an oatcake to a diameter of your choice.
Derbyshire Oatcakes can be around 6 or 7 inches, Staffordshire Oatcakes are more like 9 inches in diameter.
Turn oatcake after 2-3 minutes when upperside appears dry and underside is golden brown, and cook for another 2-3 minutes.