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Oat and Barley Milk Cakes
Oat and Barley Milk Cakes are a slightly richer variant on the traditional oatcake that includes butter and milk as a binding agent. The full recipe is presented here and I hope you enjoy this classic traditional version of an Oat and Barley Milk Cakes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
12–15
Rating: 
Tags : Bread RecipesBaking RecipesBritish Recipes
This is a variant on the traditional
oatcake recipe that uses milk as a binding agent instead of water. This makes an excellent savoury unleavened
Breads.
Ingredients:
500g medium-ground oatmeal
500g stone-ground (or coarse) barley flour
170g butter
1 tsp sea salt
3 tbsp runny honey
milk to mix (personally I use buttermilk for this as it yields a tartness that makes this cake even more savoury in flavour).
Method:
In a large bowl, mix the flour and oatmeal together then add the salt and mix-in well. Cut the butter into small cubes, add to the bowl and rub into the mixture with your fingers until it resembles fine breadcrumbs. Add the honey, then start adding the milk or buttermilk (note that the oatmeal will absorb a lot of liquid, ensure that you add enough so that the dough isn't too dry). When done shape into small cakes about 0.5 to 1 cm thick.
Cook these cakes on a griddle pan until lightly browned on both sides then set aside to cool. Once cool these savoury cakes are excellent with cheese and fruit.
