Small Oatmeal Cakes Recipe

The history of the Small Oatmeal Cakes recipe can be traced back to traditional Scottish oatcakes, which have been a staple in Scottish cuisine for centuries. Oatcakes were a popular food choice due to the abundance of oats in Scotland and their long shelf life. They were commonly enjoyed as a breakfast or snack item, providing nourishment and sustenance.

Over time, variations of oatcakes emerged in different regions, including the Small Oatmeal Cakes recipe. These cakes gained popularity in the United States during the late 19th and early 20th centuries. They were often baked and enjoyed by families as a delicious and cost-effective treat.

Now, let's dive into the recipe and create some delicious Small Oatmeal Cakes:

Ingredients:
- 1-1/2 cups of light brown sugar
- 1/2 cup of lard and butter, mixed
- 1 egg yolk
- 1/2 cup of hot water
- 3/4 teaspoonful of saleratus (baking soda), dissolved in a little boiling water
- 2-1/2 cups of oatmeal
- 1 stiffly beaten egg white
- 2-1/2 cups of white flour
- Flour for dusting bake board
- Cooking spray or additional butter for greasing baking sheets

Instructions:

1. In a mixing bowl, cream together the light brown sugar, lard, and butter until well combined.
2. Add the egg yolk and mix until fully incorporated.
3. Stir in the hot water and the dissolved saleratus (baking soda).
4. Gradually add the oatmeal, stirring continuously.
5. Gently fold in the stiffly beaten egg white.
6. Slowly incorporate the white flour into the mixture until a dough is formed. Mix well to ensure all ingredients are evenly combined.
7. Preheat the oven to a moderately hot temperature.
8. Dust the bake board with flour to prevent sticking.
9. Roll out the dough on the floured bake board until it becomes thin.
10. Using a small round cake cutter, cut out individual cakes from the dough.
11. Grease the baking sheets with cooking spray or additional butter, then dust them with a little flour.
12. Place the cut-out cakes onto the prepared baking sheets, leaving some space between each cake.
13. Bake the Small Oatmeal Cakes in the preheated oven for approximately 10-12 minutes, or until they turn golden brown.
14. Once baked, remove the cakes from the oven and allow them to cool on a wire rack.

Fun Facts:
- Oats, the main ingredient in this recipe, are rich in fiber, protein, and various vitamins and minerals, making these Small Oatmeal Cakes a nutritious treat.
- The use of oatmeal in baking goes back centuries and was especially popular during times when wheat flour was scarce or expensive.
- Oatmeal cakes like these were often packed and carried on long journeys due to their long shelf life and high nutritional value.
- Small Oatmeal Cakes can be enjoyed plain or topped with butter, jam, or honey for added flavor.

Similar Recipe Dishes:
- Scottish Oatcakes: These traditional oatcakes are typically made with oatmeal, salt, and water. They are baked in a hot griddle until crispy and can be enjoyed on their own or served with savory toppings like cheese or smoked salmon.
- Oatmeal Cookies: A classic favorite, oatmeal cookies combine rolled oats, flour, butter, sugar, and additional flavorings such as raisins or chocolate chips. They are baked until golden brown and provide a delightful balance of crunch and chewiness.
- Oat Bars: These are similar to Small Oatmeal Cakes, but they are typically baked in a square or rectangular pan, then cut into bars. Oat bars can be customized with various mix-ins such as nuts, dried fruits, or chocolate, and make for a convenient and satisfying snack.