Oatcakes recipe
These simple oatcakes are to be enjoyed with butter, cheese, pickles, and a host of other toppings.
Author Sue Lawrence says that you can substitute 50g of medium oatmeal for a combination of 25g of pinhead oatmeal and 25g porridge oats for a coarse but less crunchy bite.
Ingredients
- 200 g medium oatmeal
- 0.5 tsp salt
- 0.5 tsp baking powder
- 50 g butter
- 7.1 oz medium oatmeal
- 0.5 tsp salt
- 0.5 tsp baking powder
- 1.8 oz butter
- 7.1 oz medium oatmeal
- 0.5 tsp salt
- 0.5 tsp baking powder
- 1.8 oz butter
Details
- Cuisine: Scottish
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Pre-heat the oven to 170C/gas mark 3. Place the oatmeal, salt and baking powder in a bowl and stir. Melt the butter in 50ml/2fl oz boiling water, combine this with the oats and mix briefly to form a fairly stiff dough.
- Sprinkle some oatmeal (fine or medium) over a board and gently roll out the mixture thinly to a circle, about 23cm/9in diameter.
- Cut into eight wedges and transfer these carefully to a buttered oven tray.
- Bake for about 20 minutes until just firm. Transfer carefully to a wire rack to cool.
Scottish Baking by Sue Lawrence is published by Birlinn, priced £17.99. it is available now from all good bookshops and online.
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