Homemade Scottish Oatcakes

Homemade Scottish Oatcakes


140 grams of oat flour (from old-fashioned/steel cut oats)
140 grams of porridge oats
small pinch of salt
75 milliliters of sunflower oil
2 -4 tablespoons of boiled water

Making Homemade Scottish Oatcakes

Preheat the oven to 180 degrees Celsius. Add the old fashioned oats to kitchen machine or blender and pulse until close to finely ground. Measure up your flour, and your oats and add salt. You can mix the dough in a kitchen machine or by hand using a bowl. Add the sunflower oil and enough water to gather the dough. Leave the dough for ten minutes to suck up the fluid. Add the dough to a work surface. Use a rolling pin to roll out the dough and a 6-7 centimeter in diameter cookie cutter to cut out the rounds. The cakes have about 5 millimetre thickness.

This dough makes about 20 cakes, but don’t fret if you make 16, it just means some of them are thicker. Transfer the cakes with a palett knife (in my case steel frying spatula) to a baking tray lined with baking paper. Bake in the oven for 20-30 minutes, depending on your oven, until the edges start to brown. Take out the tray and leave the cakes to set for five minutes. Transfer the cakes, on the baking paper, to a baking grid to cool off completely.

The cakes can be kept in an airtight container or eaten straight away. They make a really nice addition to the wine and cheese table, and also taste wicked with jam or blue cheese on the breakfast platter.

Inspired by Hugh Fearnley-Whittingstall

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