A simple, sweet weekend.
Sometimes just being together as a family for an afternoon of wandering the woods
is all I need to feel refreshed.
The boys had a grand time running and playing,
searching for signs of Spring.
You see those little cookies in their hands?
Fuel for the adventure :)
I came across the recipe while reading a post from a blogger I read daily and have come to call a friend.
You should really stop by Tracey's corner of the blogworld.
Not that she needs any help in gaining readership (she has more commenters than I could ever imagine having), but just because I find her little spot to be refreshing and reflective in every.single.post.
Anyhoo, she shared a link for these little darlings
it was from the ever amazing Orangette, one of my first food/life blogs to ever fall in love with.
She (being Orangette) was sharing an altered recipe from 3191 Miles Apart,
my now newest blog addiction.
Y'all need to visit there asap!
Which is what finally leads me to my altered version of this little Scottish cookie
called an Oatcake.
Yes, I was baking a Scottish recipe on St. Patrick's Day weekend
tsk tsk...what can I say my ancestral roots run deep ;)
1 2/3 cups rolled oats
1/4 cup almond meal flour
3/4 cup flour
1/3 cup brown sugar (although you could easily swap this out for honey)
1/2 tsp baking soda
1 stick cold butter, cut into cubes
1/3 cup non-fat vanilla greek yogurt
Sift together the oats, flours, sugar and baking soda in a large bowl. Mash in the butter till you get what looks like a crumbly cookie dough. Add the yogurt and mix until combined. Roll out on a lightly floured surface to about a 1/4 inch thickness. Cut circles in the dough and transfer them to a parchment lined cookie sheet. Bake at 350 for 15 minutes.
My Marine of a husband described them as a "oatmeal cookie hooking up with shortbread"....
I will just say that they are the perfect little complement to my afternoon coffee