Apricot Ginger Oat Wedges
In short: Rustic oat wedges with chewy dried apricots and a little ginger, cut from one round and baked in 20 minutes. Good with butter and tea. It takes about 40 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 295 kcal
Oats make wedges more rustic: slightly nubbly, nutty and a little sturdier than a plain flour version. Dried apricots add tart chew, and crystallized ginger brings warmth. The dough is mixed in one bowl, patted into a round and cut like a pizza, so it is quick enough for a weekday. Eat the wedges warm, split with butter, or pack them for a walk.
Instructions
- Heat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Whisk the flour, 90 g of oats, brown sugar, baking powder, salt and ground ginger in a large bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs.
- Stir in the apricots and crystallized ginger. Whisk the egg with the 120 ml of buttermilk and stir it in with a fork until a shaggy dough forms.
- Tip the dough onto a floured counter, knead 3 or 4 times and pat it into a round about 18 cm (7 inches) wide and 3 cm (1 1/4 inches) thick.
- Cut the round into 8 wedges and place them 3 cm (1 inch) apart on the sheet. Brush with the extra buttermilk and sprinkle with the extra oats and the coarse sugar.
- Bake for 18 to 22 minutes, until deep golden and a toothpick in the center comes out clean.
- Cool on the sheet for 10 minutes and serve warm, split and buttered.
Tips
- If your dried apricots are very hard, soak them in hot water for 10 minutes, then drain and pat dry before chopping.
- Swap the apricots for dried cherries, cranberries or chopped dates, and use cinnamon instead of ginger if you prefer.
Questions and answers
Can I use milk instead of buttermilk?
Yes. Use cold whole milk, or stir 1 teaspoon of lemon juice into the milk first. The wedges will be a little less tender.
How do I store oat wedges?
Keep them in a container for 2 days, or freeze them for up to 2 months. Reheat in a 160°C (325°F) oven for 8 minutes.
Can I make the dough ahead?
Yes. Cut the wedges, cover and refrigerate for up to 12 hours. Bake straight from the refrigerator and add 2 to 3 minutes to the time.
How long does it take to make Apricot Ginger Oat Wedges?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Apricot Ginger Oat Wedges?
About 295 kcal per serving, with 6 g of protein, 45 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 295 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 45 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sugar | 16 g |
| Sodium | 225 mg |
Estimated values, calculated from the ingredients.
