Oatcakes are a delicious bread/cracker substitute to have alongside soup, or with your cheeseboard. They are also incredibly simple to make at home. I have based my recipe on the technique that Ali Stoner (@rovinghaggis) shares online. I used Hamlyns Oatmeal which is readily available where I am in Scotland. It’s a medium grade oatmeal and the amount of water in this recipe works well. However, different oatmeals will absorb water differently so if your mix is very dry add more water 1 tsp at a time.
Scottish Oatcakes
Difficulty: EasyServingsoatcakes
Prep time
15
minutesCooking time
20
minutesIngredients
120g Oatmeal
25g plain flour
1/4 tsp salt
20g butter
40ml boiling water
Directions
- Preheat the oven to 170ºC/340ºF fan.
- Add the oatmeal, flour and salt into a bowl and mix.
- Pour the boiling water over the butter to melt it then add into the oat mixture.
- Mix the dough together until all combined into a rough dough.
- Dust your work surface with extra oatmeal and roll out the dough until just less than half a centimetre thick. You may need to press the dough together as you roll to make sure it doesn’t break too much.
- Cut circles from the oatcake mixture and place onto a baking tray. Re-roll the offcuts and cut more oatcakes. Bake for about 15-20 minutes and just taking a very light brown colour.
