Delicia crujiente de galletas de avena con miel de cardo
(Crisp Thistle Honey Oatcakes Delight)
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julio 10, 2025
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Ingredientes
-
150 grams Avena enrollada
(Use thick rolled oats for better texture)
-
100 grams Harina de trigo común
(Can substitute with whole wheat flour for nuttier taste)
-
60 grams Miel de cardo
(Preferably locally sourced for authentic flavor)
-
1 tsp Polvo de hornear
(Leavening agent for lightness)
-
0.5 tsp Sal
(Realza el sabor)
-
75 grams Mantequilla
(Frío y picado)
-
90 ml Leche
(Use whole milk for richest taste)
-
1 tbsp Pétalos de cardo secados
(Optional for subtle herbal aroma)
(Use thick rolled oats for better texture)
(Can substitute with whole wheat flour for nuttier taste)
(Preferably locally sourced for authentic flavor)
(Leavening agent for lightness)
(Realza el sabor)
(Frío y picado)
(Use whole milk for richest taste)
(Optional for subtle herbal aroma)
Nutrición
- Porciones: 8
- Tamaño de porción: 2 oatcakes (approx. 50g)
- Calories: 150 kcal
- Carbohydrates: 22 g
- Protein: 3 g
- Fat: 6 g
- Fiber: 3 g
- Sugar: 8 g
- Sodium: 75 mg
- Cholesterol: 15 mg
- Calcium: 25 mg
- Iron: 1.2 mg
Instrucciones
-
1 - Prepare Dry Ingredients:
In a large bowl, combine rolled oats, flour, baking powder, salt, and dried thistle petals if using. Mix well to blend all the dry ingredients.
-
2 - Cut in butter:
Add cold, diced butter to the dry mixture. Using your fingertips or a pastry cutter, rub the butter in until the mixture resembles fine breadcrumbs with some pea-sized pieces.
-
3 - Add honey and liquids:
Pour in the thistle honey. If using, add milk a little at a time, stirring gently with a spoon to bring the mixture together into a soft dough. Add only enough milk to bind the dough.
-
4 - Roll and shape oatcakes:
Lightly flour your work surface and roll the dough to about 0.5 cm thickness. Using a round cutter (about 7-8 cm diameter), cut out oatcakes. Gather scraps and repeat.
-
5 - Bake the oatcakes:
Place oatcakes on a parchment-lined baking sheet. Bake in a preheated oven at 180°C (350°F) for 18-20 minutes or until lightly golden and crisp around the edges.
-
6 - Cool and Serve:
Transfer oatcakes to a wire rack to cool completely. Serve plain or with a spread of butter, clotted cream, or jam as a delightful snack.
In a large bowl, combine rolled oats, flour, baking powder, salt, and dried thistle petals if using. Mix well to blend all the dry ingredients.
Add cold, diced butter to the dry mixture. Using your fingertips or a pastry cutter, rub the butter in until the mixture resembles fine breadcrumbs with some pea-sized pieces.
Pour in the thistle honey. If using, add milk a little at a time, stirring gently with a spoon to bring the mixture together into a soft dough. Add only enough milk to bind the dough.
Lightly flour your work surface and roll the dough to about 0.5 cm thickness. Using a round cutter (about 7-8 cm diameter), cut out oatcakes. Gather scraps and repeat.
Place oatcakes on a parchment-lined baking sheet. Bake in a preheated oven at 180°C (350°F) for 18-20 minutes or until lightly golden and crisp around the edges.
Transfer oatcakes to a wire rack to cool completely. Serve plain or with a spread of butter, clotted cream, or jam as a delightful snack.
Más información sobre: Delicia crujiente de galletas de avena con miel de cardo
Thistle Honey Oatcakes: A Sweet English Delight
Thistle Honey Oatcakes are an inspired twist on the traditional English oatcake, incorporating the floral sweetness of thistle honey—a highlight of parts of the British countryside where the thistle thrives. This recipe brings together the wholesome heartiness of rolled oats with a gentle sweetness that reflects the unique character of the thistle flower's nectar.
Historically, oatcakes in England were a simple staple food, especially in Scotland and northern counties, valued for their portability and lasting energy during long workdays. This recipe adds a subtle modern twist by using thistle honey instead of more common sweeteners like sugar or golden syrup, giving it a charmingly sweet but floral edge.
The use of dried thistle petals is optional but adds an herbal aroma that elevates the cakes to a gourmet level, interesting for adventurous home cooks looking for a novel flavor profile. Aside from taste, the recipe maintains ease and simplicity, making it accessible to bakers of all skill levels — perfect for teatime or as a nutritious homemade snack.
The preparation is straightforward—combining dry ingredients, rubbing in butter, and gently folding in honey and a touch of milk, just enough to bind the dough. The oatcakes are reminiscent of biscuits or crackers once baked: crisp, golden, and satisfying. They pair exceptionally well with cream tea, sharp cheddar, or even fresh fruits like apples or figs.
Tips & Notes
- Use cold butter to achieve a crumbly rather than dense texture.
- Substitute whole wheat flour to add nuttiness and fiber.
- For vegan versions, replace butter with coconut oil and milk with oat milk, though the richness will differ slightly.
- Locally sourced thistle honey is a delightful ingredient but can be substituted with mild wildflower honey if unavailable.
Cultural Significance
The thistle, Scotland's national emblem, brings cultural depth, subtly linking this snack to British natural heritage. Honey, harvested since antiquity, adds not just sweetness but medicinal benefits historically celebrated across Europe.
Unique to these oatcakes is the mingling of earthy oat flavors with the delicately floral notes of thistle honey, offering a taste that is both grounded in tradition and refreshingly modern. These oatcakes stand as a testament to simple, natural ingredients elevated through thoughtful combination, ideal for anyone who appreciates English culinary heritage mingled with a touch of countryside charisma.
