Pratie Oaten Biscuits Crackers Recipes

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CELTIC HOMEMADE PRATIE OATEN



Celtic Homemade Pratie Oaten image

This is a delicious potato-oatmeal breakfast dish. It was quite messy, but that may have just been me. From the book Celtic Folklore Cooking, by Joanne Asala. Holidays associated with this recipe: Lughnasadh, Samhain, Mabon.

Provided by Cosima

Categories     Breakfast

Time 20m

Yield 3 1/2 cups pratie oaten, 4 serving(s)

Number Of Ingredients 4

2 cups warm mashed potatoes
1 cup uncooked oatmeal
salt
1/2 cup melted butter or 1/2 cup lard

Steps:

  • Work enough of the oatmeal into the mashed potatoes to form a soft dough. Add salt to taste and enough melted butter or lard to bind it together.
  • Scatter oatmeal on a cutting board and roll out dough. Cut into triangular wedges and cook on both sides on a hot greased griddle in the oven, or fry on the stove.
  • Serve hot or cold.

Nutrition Facts : Calories 367.4, Fat 24.9, SaturatedFat 15.1, Cholesterol 63.1, Sodium 520.9, Carbohydrate 32.2, Fiber 3.6, Sugar 1.8, Protein 4.9

IRISH OATEN BISCUITS (COOKIES)



Irish Oaten Biscuits (Cookies) image

These are oaty, crumbly and utterly delicious biscuits from a traditional irish baking book. They can be made into various form, e.g. clovers or fingers (like shortbread fingers) or whatever other shapes you might fancy. ;)

Provided by Lalaloula

Categories     Dessert

Time 25m

Yield 20 biscuits

Number Of Ingredients 6

180 g oat bran (6 1/3 oz)
100 g oats (3 5/8 oz)
140 g flour (5 oz)
1/2 teaspoon baking soda
50 g icing sugar (1 7/8 oz)
180 g melted butter (6 1/3 oz)

Steps:

  • Preheat the oven to 200°C/400°F.
  • Combine oat bran, oats, sugar, flour and baking soda in a big bowl. Add butter and mix well. If your dough is too dry, add some water to it until you can work it.
  • Roll out on a lightly floured surface and cut out cookies in desired shape (if making shortbread fingers, dont forget to prick them before baking).
  • Bake for about 15 minutes until cookies are golden and crispy.

Nutrition Facts : Calories 140.9, Fat 8.3, SaturatedFat 4.8, Cholesterol 19.2, Sodium 83.6, Carbohydrate 17.1, Fiber 2.1, Sugar 2.6, Protein 3.2

OAT BISCUITS



Oat biscuits image

Nothing beats homemade cookies - make these easy oat biscuits for a sweet treat during the day when you need a break. They're perfect served with a cuppa

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Yield 10 large biscuits or 15 medium ones

Number Of Ingredients 7

75g wholemeal flour
1 tsp baking powder
75g porridge oats
50g caster sugar
75g butter
1 tbsp golden syrup
2 tbsp milk

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment.
  • Sift the flour into a bowl. Mix in the baking powder, porridge oats and sugar.
  • Melt the butter, syrup and milk in a small saucepan or in the microwave and stir.
  • Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until well combined.
  • Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst cooking.
  • Bake for 10-15 mins, or until golden brown. Leave to cool for 5 mins before removing from tray.

Nutrition Facts : Calories 140 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

OATMEAL CRACKERS



Oatmeal Crackers image

Made these for my daughter one day. She likes them more than store-bought ones, and I like knowing what she's eating.

Provided by JKN

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 40m

Yield 36

Number Of Ingredients 7

1 ½ cups rolled oats
1 cup whole wheat flour
½ teaspoon salt
1 tablespoon white sugar
1 teaspoon ground cinnamon
½ cup water
5 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Place the rolled oats into a blender or the work bowl of a food processor, and pulse several times to grind them into coarse flour. Stir the oat flour together with whole wheat flour, salt, sugar, and cinnamon in a bowl. Pour in the water and olive oil, and mix to form a soft dough. Place the dough onto the prepared baking sheet, and roll out 1/8-inch thick. Using a knife, partially slice through the dough in desired shapes.
  • Bake in the preheated oven until just barely brown, 10 to 15 minutes. Watch carefully, as they burn easily. Allow to cool completely on baking sheet before breaking along score lines into individual crackers.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 5.1 g, Fat 2.2 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 32.8 mg, Sugar 0.4 g

PRATIE OATEN



Pratie Oaten image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 4

3 large potatoes
1 1/2 teaspoons salt
1 cup rolled oats
1/2 cup (1 stick) unsalted butter, melted, plus 2 tablespoons butter for frying

Steps:

  • Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with 1/2 teaspoon of the salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are warm, mash with a fork or in a food mill.
  • Let potatoes cool a little, then mix in the oats to make a soft dough. Add the butter and remaining 1 teaspoon salt and mix well. Roll dough to 1-inch thickness and cut out 3-inch biscuits with a round cutter.
  • Heat 1 tablespoon butter in a large skillet. Add half of the potato and oatmeal "cakes" and fry until light brown on both sides, about 2 minutes per side. Repeat with remaining cakes, adding more butter to skillet if necessary. Serve warm.

ENGLISH OAT CRACKERS



English Oat Crackers image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 24 crackers

Number Of Ingredients 8

3 cups old-fashioned oats, such as Quaker
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, 1/2-inch-diced
3/4 teaspoon baking soda
1/4 cup lukewarm water
Fleur de sel

Steps:

  • Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper.
  • Place the oats, flour, brown sugar, and kosher salt in a food processor fitted with the steel blade and pulse for 45 to 60 seconds, until the oats are coarsely ground. Add the butter and pulse 15 to 20 times, until the butter is the size of peas.
  • Dissolve the baking soda in the lukewarm water and drizzle it over the crumbs in the food processor. Pulse until the mixture is evenly moistened and can be pressed into balls that will hold together.
  • With a medium (1 3/4-inch) ice cream scoop or two spoons, scoop the dough into your hands and roll them into round balls. Evenly space 12 balls on the prepared sheet pans. Flour the bottom of a flat-bottomed 3-inch-diameter drinking glass and use it to flatten each cracker to 1/8 inch thick and about 3 inches in diameter. The crackers will not be perfectly round. If there is a lot of flour on the crackers, turn them over with a metal spatula. Sprinkle with the fleur de sel and bake for 20 to 25 minutes, until golden brown on the edges. Serve warm or at room temperature.

PARMESAN AND SESAME CRIMPLE CRACKERS



Parmesan and Sesame Crimple Crackers image

I made these for dinner guests and everyone enjoyed them. Cooking them in batches takes a little long but if you have a few oven trays it would be faster. These could could serve these unusual crackers after dinner (supper) with cheese, dried fruit, nuts and wine. I served the with cheese and grapes. The recipe comes from a book called 100 favourite cakes and biscuits by Alison Holst

Provided by Chef floWer

Categories     Breads

Time 1h15m

Yield 80 Crumple-crackers

Number Of Ingredients 10

2 cups bread flour, high grade
2 teaspoons baking powder
3/4 cup parmesan cheese, finely grated
3 tablespoons toasted sesame seeds
2 tablespoons poppy seeds (optional)
1/2 cup water, bath-temperature
1 1/2 teaspoons salt
2 tablespoons white sugar
2 tablespoons olive oil or 2 tablespoons avocado oil
1/4 cup water, extra hot water

Steps:

  • Heat oven to 160°C (150°C fanbake), with the rack just below the middle.
  • Measure the first five ingredients into a food processor or large bowl. Pour 1/2 cup warms water into a one cup measure, stir in the salt and sugar until dissolved, then add the oil. Process the dry ingredients in bursts (or toss them together with a fork), while you add the hot liquid mixture in a steady stream. Add as much of the remaining hot water as you need to form a ball of soft dough.
  • Cut the dough into four parts and put three aside in a plastic bag. Roll out the other piece VERY thinly on a floured board, using extra flour to stop it sticking, making an oval shape bigger than an A4 size page. Cut in half (lengthwise), then cut each half into 10-12 tall, thin (pennant shaped) triangles, with alternate narrow bases and points on the cut edge. Perfect shapes aren't necessary and outside edges need not be trimmed. Prick crackers with a fork or skewer, Place on a metal cake rack to bake, crumpling but not folding them.
  • Bake them on the rack for 10-15 minutes, until pale gold but dry and very crisp. Lower heat and cook longer if necessary. Repeat with remaining pieces of dough. When cold, store in airtight containers, reheating if crackers soften or storage.
  • Flavour develops fully after about 12 hours.

Nutrition Facts : Calories 22.7, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.8, Sodium 67.2, Carbohydrate 2.9, Fiber 0.2, Sugar 0.3, Protein 0.8

OATEN BISCUITS



Oaten Biscuits image

Yummy, healthy - low calorie, low fat - biscuits which are easy to make and just fabulous on a cheese board, together with Toffee Grapes Recipe #144733. These biscuits can be kept in an airtight container for up to 4 weeks. I found this recipe in the November 2005 issue of the 'Australian Good Taste' magazine. The preparation and cooking times below do not include the 30 minutes resting time and the 15 minutes cooling time.

Provided by bluemoon downunder

Categories     Breads

Time 30m

Yield 48 serving(s)

Number Of Ingredients 10

1 cup whole wheat flour
1 cup natural oat bran
2 tablespoons sugar
1/2 teaspoon salt, to taste
1/4 teaspoon bicarbonate of soda
75 g unsalted butter, chopped
1/2 cup water
1 egg, lightly whisked
extra natural oat bran, to dust
blue cheese, cheddar and brie, to serve

Steps:

  • Preheat the oven to 180°C/350°F, and line 2 baking trays with non-stick baking paper.
  • Combine the flour, oat bran, sugar, salt and bicarbonate of soda in a large bowl, and use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
  • Add the water and use a round-bladed knife in a cutting motion to mix the ingredients in the bowl until the mixture just comes together.
  • Turn the dough onto a lightly floured surface and knead until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  • Divide the dough into 2 equal portions and use a lightly floured rolling pin to roll out the dough until it is about 3mm thick. Use a 5cm/2"-diameter round pastry cutter to cut out the biscuits and place them on the prepared trays.
  • Lightly brush the tops of the biscuits with egg and sprinkle with the extra oat bran.
  • Bake in a pre-heated oven, swapping the position of the trays over halfway through the cooking, for 20 minutes or until golden brown.
  • Set aside for 15 minutes to cool.
  • Serve with the blue cheese, cheddar and brie and with Toffee Grapes Recipe #144733.

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