* * * * * * BREAKING NEWS * * * * * * *
I just found out that a Hobby Lobby is going to be opening LESS THAN 10 MILES from my house!!! In May. Which happens to be my birthday month. I have to believe this is no coincidence. Happy Birthday to me! YAAAAAY!!!
(When I lived in Iowa, I discovered Hobby Lobby, and really, it helped me start Smart-Bottom Kids. I spent hours wandering the aisles, brainstorming, planning, decorating - it became my happy place. It's like Michael's. Only One Thousand Times bigger and better (okay, maybe not One Thousand Times, but I'm just so excited, I can't help it!). And then I moved back to California. And I've had to have a private moment of silence and mourning every time I need a craft supply or home decoration or fabric or party supply or jewelry supply or train set or religious cross or .... I don't actually ever need a religious cross, as I'm not all that religious, but let me tell you! If you ever find yourself in need of a decorative cross, Hobby Lobby is the place to go! They have a hilariously exorbitant amount of crosses.)
I cannot tell you how seriously excited I am about this. Happy Happy Happy!
* * * * * * * END BREAKING NEWS * * * * * * *
I use this recipe from One Golden Apple. I had never even heard of oatcakes before discovering them on her blog. When I googled them - oh man! - turns out there are bunches and bunches of ways to make them and lots of different countries have their own version. Now I feel like such a culinary smarty pants! Oh, internet, you have so much to teach me.
The only change I make from the original recipe that I don't use cookie cutters to shape mine. But only because I'm really lazy and flouring, rolling, cutting, and repeating is a series of steps that I have never loved. I hand roll and flatten mine old school style.
No matter how you shape 'em - they're yummy and easy! You can eat them plain, or serve them with sliced cheese and apples to fancy the situation up a bit. Rustic deliciousness!
2 cups rolled oats
1 cup raw almonds (I like sliced)
3 tablespoons butter
1/8 to 1/4 cup brown sugar (not packed)
1/8 teaspoon baking soda
1/4 cup water
Preheat oven to 350 degrees.
Grind the oats and almonds in a food processor or immersion blender until it looks like coarse meal (or even a little chunkier - it's up to you). Add butter and blend to incorporate. You can also use your fingers to mash the butter in until it is incorporated. Blend in salt, baking soda, and brown sugar. Add water and pulse until you get a dough ball.
Roll into balls and flatten into 1/4" to 1/2" thickness. Place on ungreased baking sheet.
Bake for 10 minutes or until golden.