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Oatcakes / Shortbread, gluten-free
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Oatcakes / Shortbread, gluten-free
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Ingredients
  • 1/2 cup oat flour, gluten-free (you can grind rolled oats)
  • 1/2 cup almond flour (blanched almonds)
  • 1 cup rolled oats, gluten-free
  • 1/2 cup butter
  • 1/3 cup medjool dates (pitted)
  • 1 tsp baking powder
  • 1/4 tsp salt
Servings: people
Instructions
  1. Preheat the oven to 350 F
In a Food Processor: Creaming the Butter and Dates
  1. (You can do this by hand with a fork or pastry cutter.)
  2. First cut the stick of butter into ~ ¼ inch slices.
  3. Pit the dates and press them into a 1/3 cup measuring up.
  4. Put both in the food processor, spreading out the butter pieces and dates.
  5. Cream until well mixed, using a spatula to wipe the mixture down off the walls of the bowl as necessary.
Prepping Next Ingredients
  1. In a separate bowl, mix the dry ingredients together.
  2. Pour dry ingredients into the food processor bowl.
  3. Pulse the food processor to mix, not overmixing, and scraping the walls down as necessary.
Baking
  1. Spread onto a parchment-paper-lined cookie sheet, ideally with no rim.
  2. With your hands, press the dough into a ¼ inch thick circle, and cut it into 8 triangles.
  3. Bake 15”, then remove carefully, sliding the parchment paper onto a rack.
  4. Let cool completely. Then score again and gently remove the oatcakes with the aid of a spatula to a flat surface, let cool, and store in a sealed container.
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