Scottish oatcakes

Scottish oatcakes

By
From
Three Sisters Bake
Makes
15–20 oatcakes
Photographer
Helen Cathcart

Our granny can’t get her head around why oatcakes are available in the supermarket. In her day it was a given that you made staples like this from scratch, especially if it saved you money. Saving the leftover fat when you cook bacon or sausages is typical Scottish habit, and it adds flavour. These oatcakes are lovely with pâté, hummus or just cheese and chutney.

Ingredients

Quantity Ingredient
150g pinhead oatmeal, plus extra for kneading and rolling
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 teaspoons melted fat or melted butter, plus extra for greasing

Method

  1. Preheat the oven to 180°c.
  2. Grease 2 baking trays with a little butter or leftover fat.
  3. Place the oatmeal, bicarbonate of soda and salt in a large bowl and mix together. Add the melted fat or butter and a tablespoon of boiling water and stir thoroughly to combine and create an oaty dough.
  4. Turn the dough out onto a clean work surface sprinkled with a little oatmeal and knead briefly until it becomes less sticky and easier to manage. You may need to sprinkle a little more oatmeal over the dough to achieve this.
  5. Divide the dough into two pieces to prevent it from cracking and, working with one at a time, flatten each piece with your palm or a rolling pin, turning it often to ensure it doesn't stick to the surface. Roll out each piece until it is ½ cm thick, then, using a round cutter or sharp knife, cut the dough into circles, squares or triangles.
  6. Place the oatcakes on the greased baking sheets and bake for 30–35 minutes until they are nicely browned around the edges.
  7. Transfer to a wire rack to cool.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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