I’m pretending that today is #TastyTuesday and have promised myself to be more organized–and perhaps less busy–next week. This week I made Scottish oatcakes.
These oatcakes are quick and easy to make, and yummy with butter and honey or a slice of cheese on top–anything, really, that you’d put on a cracker. I’ve been intending to make some for ages and today was the day, so, on with the recipe.
Makes approximately 12
2 cups plus 2 tablespoons oatmeal
1/2 teaspoon baking soda
1 ounce butter, melted
Approximately 6 tablespoons water
Preheat the oven to 350 degrees/180C.
Combine the 2 cups of oatmeal with the baking soda and a pinch of salt. Add the melted butter and the water, one tablespoon at a time, until you have a stiff but pliable dough.
Spread the remaining 2 tablespoons of oatmeal on a pastry board and roll out the dough to approximately 1/8-inch thickness. Using a glass, cut the dough into 3-inch rounds.
Bake the rounds on a greased baking sheet for 15 minutes, or until they begin to turn golden brown in color. Turn off the heat and leave them in the oven with the door open for 5 more minutes.
Allow to cool and store in an airtight container.
Note: I’ve seen other recipes that instruct you to grind half of the oatmeal up to a fine flour–I’ll probably try that next time. It’s normal for oatcakes to be fairly crumbly. Also, if you’re interested in learning what Kentish Cobnut Honey is, follow this link.
This recipe comes from Great British Cooking: A Well-Kept Secret, by Jane Garmey. It was a gift from one of my aunts before I was married.