Oatcakes recipe

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.

Matt's attempt

As part of Scottish Food & Drink Fortnight, Lovefood went on a 'Food Adventure'.

See how Matt Brady got on with making oatcakes in the video below.

Matt says: "I found the dough quite difficult to work with. I actually added a little extra butter and water mix to help it hold together. If you have the same problem, just add a little bit extra at a time until the mix becomes firmer."

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

  1. 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.
  2. Sprinkle some oatmeal (fine or medium) over a board and gently roll out the mixture thinly to a circle, about 23cm/9in diameter.
  3. Cut into eight wedges and transfer these carefully to a buttered oven tray.
  4. 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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