Chocolate oat cakes


You may have different results when you try this recipe… but for some reason I found it awkward. The mixing and so on is easy enough, but, when it came to rolling out and cutting into rounds… that’s where the wheels fell off.

The mixture is moist and sticky… so doesn’t roll and certainly wont roll thinly, evenly and be cut into neat rounds. So in a small brain storm (non PC term now but it shows what generation I’m from… no offence meant by it) and thought I’d lay it out on a baking tray, score squares in it and let it bake.

OOOOH no it wasn’t going to have that either. It wouldn’t roll or be flattened and stuck to my hands, the spoon, the ceiling (only joking), the works. So in an act of desperation I grabbed lumps of it, rolled it into little meatball shapes and plonked the balls of mix into a fairy cake try and popped it in the oven.

They rose beautifully and worked out really nicely. Now I know the look of these strongly resembles dog food…but… that’s down to the really pale hot chocolate powder I used. If I had used the much darker Bourneville cocoa, they would have looked a lot more chocolatey. They’re delicious none the less, so much so that the kids wont leave them long enough to cool before they eat them :P.

Ingredients

  • 1oz margarine
  • 1oz butter
  • 8oz self-raining flour
  • 1 breakfast cup of rolled oats
  • 2oz sugar
  • salt
  • 1.5 oz Bourneville cocoa (I used regular asda cheapie hot choc… I don’t like the bourneville flavour)
  • milk and water

Method

  1. Rub the fats into the flour and add the oats, sugar, a pinch of salt and the hot chocolate
  2. Mix well adding a little milk and water to moisten.
  3. Roll out very thinly, cut into rounds and prick all over with a fork.
  4. Bake in a moderate oven (Gas Mark 4) for about 15 minutes until golden brown.
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