3/4 cup (190 ml) unsalted butter, at room temperature
1/3 cup (80 ml) fine granulated sugar
1 1/2 cup (380 ml) quick-cooking oatmeal
1/2 cup (130 ml) whole wheat flour
1/3 cup (80 ml) walnuts, finely minced
1/4 tsp (0 ml) salt
Preheat oven to 350 F (180 C). Line baking sheet with parchment paper and set aside. In a mixing bowl, combine butter and sugar. Beat with electric mixer until creamy. In a small bowl, dissolve baking powder in milk and add to butter mixture along with oatmeal, whole wheat flour and walnuts. Stir together with a wooden spoon to make stiff dough. Roll out dough on a lightly floured surface to about ½-in (1 cm) thick. Using a cookie cutter, cut into 2-in (5 cm) circles and place on prepared baking sheet ½-in (1 cm) apart.
Bake in oven for 12 to 15 minutes or until pale golden. Remove from oven and rest on baking sheet for a couple of minutes before transferring to a cookie rack to cool completely. Gather up remaining scraps of dough and repeat rolling, cutting and baking. Store baked oatcakes in a tightly covered container at room temperature up to a few days.
