Scottish Oakcakes and a bit of what you fancy!

Posted by True Highlands in Scottish Recipes | 1 comments

Oatcakes are incredibly versatile. Whether you like them with stovies butter, cheese or jam, they are great at any time of day. Here’s a fabulous recipe which you’ll want to do again…and again…..and again!

Ingredients – Makes 8-10
200g medium oatmeal, plus extra for dusting
50g pinhead oatmeal
25g porridge oats
¼ tsp salt
¼ tsp black pepper
75g butter
75ml boiling water

Additions: If you want a bit of variation feel free to add something else to the mixture such as cheese, mixed herbs, sesame seeds, chilli – but maybe not all together!

Preheat the oven to 200C/400F/Gas 6.

Mix together both oatmeals and the porridge oats and spread out on a lined baking tray. Bake for about 15 minutes, shaking the tray occasionally, until they start to smell toasted.

Put into a mixing bowl and cool slightly, then whisk in the salt and pepper.

Stir the butter into the boiling water until melted, then stir this into the oats to make a sticky mixture. If it seems a little too wet, add a bit more medium oatmeal, bearing in mind that it should be quite a damp mixture.

Dust a work surface with medium oatmeal and put the mixture onto it. Pack it together then flatten/roll out with a well dusted rolling pin until it is approx. 5mm thick.

Either line your tray with baking paper or butter.

Cut out rounds (to your own personal preference of size) then use a flat knife such as a palette knife to lift each one very carefully. Best to keep them in the cutter to transfer to the tray as they will be very fragile. Space them out.

Bake for 20 minutes, turn over and bake for a further 10 minutes. When they feel hard and dry on both sides, transfer to a cooling rack.

Serve with your favourite topping!

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