Oatcakes with Strawberry Cream
The fresh and crisp oatcakes with strawberry cream from Spoonsparrow are a delight for all ages!
Ingredients
- 100 g delicate rolled oats
- 30 g Whole wheat flour (2 tbsp)
- 1 pinch salt
- 0.5 tsp Baking powder
- 50 g raw cane sugar
- 70 g butter (room temperature)
- 500 g strawberries
- 1 Organic lemon
- 4 sheets of white gelatin
- 150 g Yogurt (3.5% fat)
- 40 g liquid honey (e.g., acacia honey)
- 50 g whipping cream
Instructions
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1.
Mix rolled oats, whole wheat flour, salt, baking powder and raw cane sugar in a mixing bowl.
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2.
Cut butter into small pieces, add to the mixture and knead with hand mixer beaters until dough forms.
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3.
Divide dough into 6 portions and roll each portion on a floured surface into a disk (10 cm diameter).
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4.
Line a baking sheet with parchment paper, place oatcakes on it and pierce each one several times with a fork. Bake in preheated oven at 200 °C (180 °C fan or gas level 3) for about 15 minutes.
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5.
Meanwhile wash strawberries gently, pat dry with kitchen paper and clean them. Place half of the strawberries in a tall container and puree finely with an immersion blender or hand whisk.
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6.
Rinse lemon hot, dry rub it, grate about one‑third of the zest finely and stir into the strawberry purée.
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7.
Soak gelatin in cold water. Squeeze out excess liquid and warm in a saucepan over low heat while stirring until dissolved.
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8.
Gradually whisk the strawberry purée into the melted gelatin. Then slowly fold in yogurt and honey. Chill the mixture.
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9.
Remove oatcakes from oven and cool on a wire rack for about 30 minutes.
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10.
Whip cream in a small tall container until stiff peaks form, fold into the yogurt‑strawberry mixture and gently stir. Spoon the strawberry‑yogurt cream onto the oatcakes. Garnish with remaining strawberries and serve.
