Oat Cakes - Using All-purpose flour Gluten Free

Yield:

24 large oat cakes

Ingredients:

• 2 cups Valley Kitchen All-purpose flour
• 2 1/2 cups Valley Kitchen Whole Rolled Oats
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 cup butter (room temperature)
• 1/2 cup water

chocolate coating (optional), extra whole rolled oats for rolling

Instructions:

1. Preheat oven to 350°F.  
2. In a large bowl, combine Valley Kitchen gluten free All-purpose flour with the whole rolled oats, brown sugar, salt, and baking powder. 
3. With your hands cut in the butter until it is evenly blended. 
4. Add the water and mix to form a cohesive dough. 
5. Turn the dough onto a pastry counter lightly coated with whole rolled oats. 
6. Press the dough into an elongated rectangle and roll out to 1/4 of an inch thick. Cut into square or round shape cookies and place on a baking sheet. 
7. Gather the scraps together, re-roll and cut. 
8. Bake for 15-17 minutes and cool on rack. 
9. (Optional) coat with chocolate. 

Oat cakes are super delicious coated with semi-sweet chocolate. Simply warm 16 squares (4 oz) of chocolate together with 4-5 tsp of butter. I like to use a spoon to spread the chocolate over the oat cakes. 

These oat cakes are both sweet and satisfying. Try adding 1/4-1/2 cup of your favourite dried fruit or nuts, such as cranberries or sunflower seeds, for additional texture and flavour!