Scottish oatcakes

24 Jan

Scottish oatcakes

This is my mum’s oatcake recipe. She used to divide the dough into four, roll each piece into an 8″ circle, then cut it into quarters before baking. I prefer to make round oatcakes using a biscuit cutter.

Scottish oatcakes
(makes about 30)

  • 1 cup flour
  • 2 cups oatmeal
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 cup butter
  • 1/4 to 1/3 cup milk or water
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the flour, oatmeal, baking powder, salt and sugar.
  3. Rub the butter into the dry ingredients until it looks like coarse breadcrumbs.
  4. Add just enough liquid to form a dough.
  5. Roll the dough out on a floured surface to a thickness about 1/4 cm.
  6. Cut out circles of dough and place on a floured baking tray.
  7. Cook for 10 to 12 minutes, or until starting to brown. Cool on a wire rack.

 

4 Responses to “Scottish oatcakes”

  1. Anonymous January 24, 2015 at 5:42 pm #

    Ah Andrea,

    These oat cakes sound so austere! I’ll have to wait to make them in Lent.
    SHEILA

    • Andrea January 24, 2015 at 9:15 pm #

      The better to load with mackerel paté! 🙂

  2. wadehorth1Wadehorth January 24, 2015 at 8:25 pm #

    I recall a trapezoid shape mom cut those into. It’s funny as a kid you don’t realize how good you’ve got it when someone takes the time and care to make things from scratch.

    • Andrea January 24, 2015 at 9:16 pm #

      I couldn’t agree more – you don’t know any different, and just take it for granted…

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