adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Strawberry oatcakes
0 Likes
Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Irresistible strawberry shortcakes with thyme-infused ricotta, orange juice, and honey.
Ingredients:
  • 300g self-raising flour
  • 60g bran
  • 4.00 gm baking powder
  • 1.25 gm ground cinnamon
  • Pinch of salt
  • 125g chilled butter, chopped
  • 2 tsp orange rind, finely grated
  • 115g honey
  • 160ml buttermilk
  • 40.00 ml flaked natural almonds
  • 200g fresh ricotta
  • 250g strawberries, quartered
  • 1 sprig thyme, leaves removed
  • 21.00 gm orange juice
Instructions:
  • Preheat the oven to 200C and line a baking tray with baking paper. In a medium bowl, combine flour, oat bran, baking powder, cinnamon, salt, and butter. Use your fingertips to rub the butter into the mixture until fine crumbs form. Stir in the orange rind, half of the honey, and 1/2 cup (125ml) buttermilk until a soft dough forms.
  • On a floured surface, roll out the dough to 1cm thickness. Use a 7.5cm pastry cutter to make 8 discs, reshaping any leftover dough as needed. Transfer the discs onto a lined tray, brush with the remaining buttermilk, sprinkle with almonds, and bake for 20 minutes until golden and puffed up. Allow to cool before serving.
  • Smoothly blend the ricotta and 1 tablespoon of honey in a small food processor while you wait.
  • In a small bowl, mix together the strawberries, thyme, orange juice, and the rest of the honey.
  • Place the oatcakes elegantly on a serving platter and generously top them with the irresistible ricotta and strawberry mixture.

Similar Recipes