Scottish Oatcakes

These are the most fantastic biscuits for cheese! As I write I’ve got 20 in the oven for a friend who will serve them after dinner on Christmas day. Go on try them out!

Wot u need
120g Scottish oatmeal
1/4 tsp salt
1/4 tsp baking powder
75mls water
1 tsp butter (good teaspoon)

Wot u do

Mix all dry ingredients. Boil butter and water in microwave till melted (60 secs at high.) Mix butter mixture into dry ingredients to make a stiff dough. Spread some oatmeal and roll dough to very thin (3-5mm) When rolling go slowly, cutting each oatcake out as you go then rolling more dough – dough can look as if it is splitting but taking your time will ensure everything is ok. If dough becomes very difficult put back in bowl and add 1 tbsp water and re-mix. Cook on a medium dry griddle five minutes each side. It is essential you take the full 5 minutes otherwise the finished oatcakes will be soggy. Oatcakes will go noticeably pale and will arc a little in the centre. NOTE: Keep salt to a real minimum otherwise these little cakes will be over-salty – a very small amount is all that is needed.

ALTERNATIVE COOKING: Simply place on a dry baking tray and cook in middle oven at 200 deg c or 190 degree c fan assisted for 15 mins. Finish with a cook’s torch to burn edges slightly.

Makes about 15 oatcakes.

Cool on a wire rack and store in an air tight container.

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