Path: DIY > Kitchen > Recipes > Scottish Oatcakes

Scottish Oatcakes

Oat? Yes, why not? The Scots like all things oaty, or so I've been told. And among the many things I discovered upon landing on the shores of this beautiful island (ain't that poetic?) were Scottish oatcakes. These are small, round, not very crispy biscuits, made from oatmeal. They taste very hearty and have a nice, rough texture: I immediately took to crunching a few with my Sunday tea. (Crikey, I turn more British by the day…)

Well, while in La Baule after Christmas, I stumbled across a book with Scottish recipes (it's amazing what you can find in these bookshops). I can never say “no” to this sort of book and so it duly found its way to our kitchen. And guess what, one of the recipes is for Scotthish oatcakes! I tried it, of course, after buying the necessary oat meals and brans. And it's very good! Indeed, my oatcakes are much more crunchy and rougher than the commercial variety (which may have to do with the fact that I baked them with ~210C and not, as the recipe suggested, with 180C). And they taste much better (no, really, they do!).

Without further ado, here's the slightly adapted recipe:

Mix and knead all ingredients vigourosly until you get a nice dough. (If this turns out to be a bit gluey, a small amount of fine wheat flour will help.) Put the dough on a Teflon-covered baking sheet (or similar) and (try to) get it into a square shape. I use a fork first to spread the dough and then the hands. The thickness should be around 4 to 5 millimeters. Carefully (eg with the backside of a knife) cut the dough into diamonds of around 5 by 5 cm and separate them a little. Put the whole into a pre-heated oven and bake for 30 to 40 minutes (the recipes says 180C, but I think the oats can stand a slightly rougher treatment). When they are beginning to turn brown on the edges, get them out, let them cool and then put into an airtight container. As with many baked things, they taste better a day or two later.


$updated from: Scottish Oatcakes.htxt Sat 18 Jan 2014 13:14:25 thomasl (By Thomas Lauer)$