Oatcakes show up a lot in The Chronicles of Narnia. They are often eaten as traveling food, which makes sense since this oatcake recipe makes cakes that are hearty but also sturdy. When I saw oatcakes mentioned in The Last Battle, I knew I wanted to recreate them.
I turned to The Official Narnia Cookbook. This book has loads of delicious recipes. Some of them are directly from the books, and others are simply inspired by certain scenes or characters.
The cookbook has two different oatcake recipes: one using a yeast dough, and one using a quick dough, almost like cookie dough. I went with the yeast-free kind this time because it sounded easier, quicker, and tastier. Win win win. I’ll save the yeast oatcake recipe for another time.
Narnian Oatcake Recipe – The Chronicles of Narnia
Adapted from The Official Narnia Cookbook
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 3/4 tsp. baking soda
- 1 cup quick oats
- 1/4 cup sugar
- 6 Tbsp. butter, room temperature
- 4 Tbsp. milk
- Mix together the dry ingredients.
- Cut the butter into the dry ingredients until it forms a crumbly mixture.
- Add the milk and mix well.
- Grab 2 or 3 Tablespoons of the dough and roll it into a ball. Flatten the ball onto a cookie sheet as flat as you can get it.
- Repeat with the remaining dough until you run out.
- Bake the cakes at 400 degrees F for 10 minutes, or until golden brown.
These oatcakes are so good! Nutty and a little bit sweet, they’re perfect for any kind of meal. They can be eaten with honey and jam, or you can take it a more savory route and pair this oatcake recipe with butter and cheese. I also like to just eat them plain like cookies.
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