Oats are a common food in Mossflower Country. Whether cooked into a porridge, baked into a scone, or sprinkled on a berry crumble, oats provide hearty nourishment for all creatures at Redwall Abbey. When reading in one of the Redwall books about the adventures of a travelling band of creatures, I saw that they ate a lot of oat farls.
I had never heard of oat farls, only soda farls, so I looked it up. It turns out, “farl” is just the word used to describe the shape of a type of bread or scone, rather than describing the actual ingredients or method. A farl is a scone cut into a sort of triangular shape before it’s baked.
As the base of the farls, I adapted this recipe for Scottish Oat Scones. I changed up the ingredients slightly and shaped them accordingly to earn the name “farl.” These oat farls are sweet and hearty, perfect for any time of the day, and they travel well, too, as they’re not too crumbly.
Oat Farls – A Redwall Recipe
- 1 1/2 cups flour
- 2 cups quick oats*
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup butter, melted
- 1/3 cup buttermilk
- Mix together the flour, oats, sugar, baking powder, and salt.
- Add the egg, butter, and buttermilk to the dry ingredients, and mix until just incorporated.
- On a floured surface, pat the dough into a circle, about 1/2-inch thick.
- Cut the circle of dough into 6 farls (triangular pieces).
- Place the farls on a baking sheet, using a silicone baking mat.
- Bake at 425 degrees F for about 15 minutes, or until golden brown.
You may use either rolled oats or quick oats, but I prefer quick oats because they incorporate into the dough better. The rolled oats will give you a chewier texture, so it’s really up to personal preference.
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