Oatcakes

Oatcakes

By
From
Baking
Makes
50
Photographer
Vanessa Levis

These are a great Scottish favourite enjoyed throughout the day, either plain or with butter, cheese, honey or jam. They can also be cooked on a griddle or frying pan on the stovetop. Remove when the edges begin to curl and set under a hot grill to cook until crisp.

Ingredients

Quantity Ingredient
200g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
125g butter, diced
185g medium oatmeal, (see Note)
1 egg, lightly beaten
2 tablespoons water

Method

  1. Preheat the oven to 180°C. Grease baking trays or line them with baking paper.
  2. Sift the flour, baking powder and salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the oatmeal, beaten egg and water. Mix and lightly knead to a stiff dough.
  3. Onto a floured surface, roll out the dough to about 3 mm thick. Cut out rounds 4–5 cm in diameter and arrange on the prepared baking trays.
  4. Bake for 15–18 minutes, but remove before any colouring occurs. Transfer to wire racks to cool. Serve with cheese.

Note

  • Medium oatmeal is available from good health food stores. A convenient substitute is to grind 21/2 cups rolled oats in a food processor for 30–60 seconds.
Tags:
baking
bakery
margaret
fulton
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