Traditional Old Fashioned Scottish Oatcakes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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This is a traditional and old Scottish Oatcake recipe, not to be confused with the stuff they serve in the North of England. Ingredients:
4oz rough oatmeal (or pin head meal from real mills) |
4oz medium oatmeal (like the stuff you get in the shops) |
4 oz really fine oatmeal or plain flour |
1/2 tsp bicarbonate of soda |
1 - 2 tsp salt |
2 oz butter, (melted in microwave) |
4 - 7 tbsp warm water |
optional...... |
1 tbsp garlic granules, or |
1 tbsp mixed dried herbs, or |
3 tsp cracked black pepper, or |
3 tbsp parmesan and/or hard/dry fine grated cheddar mixed, or |
dry roast these spices before adding to your dry oatmeal mixture|: corriander & cumin; caraway & dill tops; black onion seeds |
add your choice of flavour during the time when you are mixing the dry ingredients together. don't try to use fresh herbs as they will burn. |
i suggest you try the recipe using half the amounts given just to test the quality of your oatmeal and flour, as this is key to the success of the recipe. |
also, if your oatmeal becomes too dry to roll out, add a couple of tbsp of hot water into the bowl and blast in microwave for 20-30 seconds, mix together quickly and the oatmeal comes back to being plaiable and easy to roll out. |
Directions:
1. Preheat fan oven to 300F/150C, gas mark 2 (regular oven 325F/170C gas mark 3) for at least 30 minutes, and mix the oatmeals & flour together along with the bicarb of soda and the salt.
2. Add the melted butter and only 4 tbsp of warm water and mix into a smooth but very firm paste. It should not be sticking to the sides of the bowl and if it is, add more (1tbsp at a time) of medium or fine oatmeal. If itys too dry, add 1 tbsp warm water at a time.
3. Cover your work surface with fine oatmeal or flour and start rolling out your oatmeal. Flour your rolling-pin to stop it sticking.
4. A trick to keep the oatmeal pliable - if you have an old fashioned Tupperware plastic rolling pin which you can add water into, then use this. I fill mine with extremely hot water. The heat keeps the oatmeal workable because if it gets cold, it starts to break and crack when you try and roll it out. (If this happens, you can microwave it for 30 seconds.)
5. Roll it till it is 1/8th inch (1/2cm) thick appx. And then use a long knife or metal spatula to cut it into rectangles (see photos for guidance). this is much easier than trying to form circles and triangles and to be honest, is easier to use when adding cheese, or pate when you eat them
6. Flour your baking sheet or stone and add to the middle shelf in the oven.
7. When they start to brown (appx 30 mins) remove and leave to cool. You may have to experiment a little with your oven, to find the optimum temperature setting.
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