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INGREDIENTS 1 cup whole wheat flour 1/2 cup brown sugar, lightly packed 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup rolled oats 6 Tablespoons (3/4 stick) unsalted butter, very cold and cut into 6-10 pieces 1 egg 1 teaspoon vanilla extract Vanilla Cream Drizzle: 1 cup powdered sugar, 1/2 teaspoon vanilla, 2-3 Tablespoons milk DIRECTIONS Preheat over to 350 degrees. Lightly butter an 8x8 baking pan. In a food processor, combine whole wheat flour, brown sugar, salt and baking soda. Pulse several times to combine. Add rolled oats and butter pieces. Pulse a few times and then process for 30 seconds to chop oats and completely incorporate butter. Add egg and vanilla. Pulse a few times and then process until dough begins to clump, about 20-30 seconds. Dough will be crumbly. Dump dough into prepared pan and use a fork to press into an even layer. Press entire surface of the oatcake at least twice to completely compact the dough. Place pan in preheated oven and reduce temperature to 325 degrees. Bake 20 minutes, until the edges turn a golden brown. Remove pan and allow oatcake to cool completely in the pan before cutting into squares. Stir together Vanilla Cream Drizzle ingredients until completely incorporated. Spoon the smooth mixture into a pastry bag and decorate each square. Place leftovers in an airtight container. Copyright © 2019 Stefanie Samara Hamblen |
