I have decided to start writing in my cookery blog again. I have been sharing recipes on facebook. But this works better. With being stuck at home I am finding myself going through recipes we love as a family that are comforting, fun to make together and nutritious.
Grandma Marjorie's Chocolate Oatcakes
Today is a comfort recipe. My Grandma Marjorie used to bake the most delicious things. My absolute favourite of her recipes was her Chocolate Oatcakes. I think they may have been one of her wartime recipes, or maybe a BeRo one. Either way they were always snapped up whenever she made them. She would serve them on her tiered cake tray. I would always get told off for taking too many. They are not too sweet, packed with oats and a taste of chocolate. My teen is currently grazing the cupboards for chocolate and food is limited in our isolated world, so I dug out this recipe to give her a little taste of chocolate paired with some slow burn oat carbohydrate.
As it stands it is a simple recipe, can be gluten free if you use the right oats, and is vegan. Grandma used to swear margerine made this much lighter and tastier than butter.
Ingredients:
2 cups of Oats
4 tbls sugar
4oz margerine
2 tbls cocoa powder
1 drop vanilla essence.
Method:
Pre-heat the oven to 350f / 180c / Gas mark 4
Melt the margerine into a a bowl. Add the other ingredients once the margerine is melted and stir well, ensuring each oat is coated well.
Line a tin with baking paper. I use a round cake tin like my grandma used to. Tamp the oats down so they are well packed into the tin. Press well so they all stick together.
Bake for 20 minutes. Allow to cool for 10 mins before cutting. My grandma used to cut them into narrow pizza slice type servings.
Grandma Marjorie's Chocolate Oatcakes
As it stands it is a simple recipe, can be gluten free if you use the right oats, and is vegan. Grandma used to swear margerine made this much lighter and tastier than butter.
Ingredients:
2 cups of Oats
4 tbls sugar
4oz margerine
2 tbls cocoa powder
1 drop vanilla essence.
Method:
Pre-heat the oven to 350f / 180c / Gas mark 4
Melt the margerine into a a bowl. Add the other ingredients once the margerine is melted and stir well, ensuring each oat is coated well.
Line a tin with baking paper. I use a round cake tin like my grandma used to. Tamp the oats down so they are well packed into the tin. Press well so they all stick together.
Bake for 20 minutes. Allow to cool for 10 mins before cutting. My grandma used to cut them into narrow pizza slice type servings.
