Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 >3 c. uncooked Oatmeal What type of oats would I use, please--old-fashioned rolled, quick-cooking rolled, or actual oat _meal_ like the original Scottish stuff you can get from Bob's Red Mill? Or does it matter? Thanks--looks good! Rain @@@@ \\\\\\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 Old fashioned rolled or quick cooking oats. NOT steel cut oats! - bluezinnia Sunday, September 28, 2008 4:23 AM Re: Oat Crackers >3 c. uncooked Oatmeal What type of oats would I use, please--old-fashioned rolled, quick-cooking rolled, or actual oat _meal_ like the original Scottish stuff you can get from Bob's Red Mill? Or does it matter? Thanks--looks good! Rain @@@@ \\\\\\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 Here's a quick tip on baking with oats. Scottish Steel cut oats have to cooked in water, to make it soft enough to eat. Old Fashiond Oats and Quick Cooking Oats can be used interchangeably, dry in baking. They come in a flake and the only difference between Old Fashioned Rolled Oats and Quick Cooking Oats is that the flake is a slight bit thinner in the Ouick Cooking Oats. Judy - wwjd Sunday, September 28, 2008 7:34 AM Re: Oat Crackers Old fashioned rolled or quick cooking oats. NOT steel cut oats! - bluezinnia Sunday, September 28, 2008 4:23 AM Re: Oat Crackers >3 c. uncooked Oatmeal What type of oats would I use, please--old-fashioned rolled, quick-cooking rolled, or actual oat _meal_ like the original Scottish stuff you can get from Bob's Red Mill? Or does it matter? Thanks--looks good! Rain @@@@ \\\\\\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 >Old Fashioned Oats and Quick Cooking Oats can be used interchangeably, dry in baking. They >come in a flake and the only difference between Old Fashioned Rolled Oats and Quick Cooking >Oats is that the flake is a slight bit thinner in the Ouick Cooking Oats. Yes, I know, but there's a fourth choice, and it's one of the ones I was asking about: original Scottish oatmeal, which is really a fine _meal_, not flakes like quick or O.F. rolled oats or cut chunks of oat kernel like Irish steelcut oats. It was the original oatmeal, and is where the dish got its name. I _think_ you can get it from Bob's Red Mill, but wouldn't swear to that. Seems to me it'd be fun to bake with. Rain @@@@ \\\\\\\\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 That sounds like a coarse ground oat flour. It should work in this recipe just fine. Enjoy, Judy - bluezinnia Sunday, September 28, 2008 8:49 AM Re: Oat Crackers >Old Fashioned Oats and Quick Cooking Oats can be used interchangeably, dry in baking. They >come in a flake and the only difference between Old Fashioned Rolled Oats and Quick Cooking >Oats is that the flake is a slight bit thinner in the Ouick Cooking Oats. Yes, I know, but there's a fourth choice, and it's one of the ones I was asking about: original Scottish oatmeal, which is really a fine _meal_, not flakes like quick or O.F. rolled oats or cut chunks of oat kernel like Irish steelcut oats. It was the original oatmeal, and is where the dish got its name. I _think_ you can get it from Bob's Red Mill, but wouldn't swear to that. Seems to me it'd be fun to bake with. Rain @@@@ \\\\\\\\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 Oat Crackers Source: Allergy Cooking with Ease These delicious crackers are reminiscent of Scottish shortbread. 4 cups quick oats, uncooked (gluten free if necessary) 1/2 tsp. salt (optional) 1/3 cup oil 2/3 cup water Combine the oats and salt. Add the oil and mix it into the dry ingredients thoroughly. Add the water and mix the dough with a spoon and your hands until the dough sticks together. Divide the dough in half and roll each half to about 1/8 inch thickness on an ungreased cookie sheet. Cut the dough into 1 1/2 " to 2 " squares. Bake at 350° for 20 - 25 minutes. Makes 4 - 5 dozen crackers. Quote Link to comment Share on other sites More sharing options...
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