Leonese Oatcakes

Ingredients

In this adaptation of Scottish Oatcakes to Leonese cuisine, we incorporate traditional Leonese spices and flavors to enhance the dish. The original Scottish recipe is modified to include ingredients commonly found in Leonese cuisine, such as smoked paprika and Spanish olive oil. These changes infuse the oatcakes with a distinct Leonese character while still maintaining the essence of the original dish. We alse have the original recipe for Scottish Oatcakes, so you can check it out.

• 2 cups (200g) rolled oats 2 cups (200g) rolled oats
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) Spanish olive oil 1/4 cup (60ml) Spanish olive oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 24g, 0g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the rolled oats, all-purpose flour, smoked paprika, salt, and black pepper.
3. 3.
   Add the Spanish olive oil to the dry ingredients and mix well until the mixture resembles coarse crumbs.
4. 4.
   Gradually add the water, a little at a time, and mix until the dough comes together.
5. 5.
   Transfer the dough onto a lightly floured surface and knead it gently for a few minutes until it becomes smooth.
6. 6.
   Roll out the dough to a thickness of about 1/4 inch (0.6 cm) and cut out round oatcakes using a cookie cutter or a glass.
7. 7.
   Place the oatcakes on the prepared baking sheet and bake for 15-20 minutes, or until they turn golden brown and crisp.
8. 8.
   Remove from the oven and let them cool completely before serving.

Treat your ingredients with care...

• Rolled oats — Use traditional rolled oats for the best texture. Avoid instant oats as they are too fine and may result in a different consistency.
• Spanish olive oil — Choose a high-quality extra virgin olive oil from Spain to add a distinct flavor to the oatcakes.
• Smoked paprika — Opt for a good quality smoked paprika to enhance the flavor profile of the oatcakes.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the oatcake dough.
• Experiment with different shapes and sizes when cutting out the oatcakes to add visual interest to your presentation.
• Serve Leonese Oatcakes with a dollop of traditional Leonese cheese or a slice of cured Leonese chorizo for an authentic flavor combination.

Serving advice

Serve Leonese Oatcakes warm or at room temperature as an appetizer or snack. They pair well with a variety of toppings such as cheese, cured meats, or even a drizzle of honey for a touch of sweetness.

Presentation advice

Arrange the Leonese Oatcakes on a wooden platter or rustic serving tray. Garnish with fresh herbs like parsley or thyme to add a pop of color. Serve alongside small bowls of Leonese cheese, olives, and sliced chorizo for an inviting and authentic presentation.