|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 3g||10%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Oatcakes are to Scotland what a baguette is to France. The flat cakes made mainly from oats have for centuries been considered the Scottish national bread. There is documentation of them existing in Scotland as far back as 43 AD, and likely even before then.
The oatcakes are similar to a flatbread or biscuit. They are quick and easy to prepare and make a delicious snack or accompaniment to cheese. Traditionally, they are made in an oven or on a griddle. For some in Scotland, they replace toast as a breakfast staple.
There can be a wide variety in regards to the texture of an oatcake. Depending on how the oats are ground, the oatcake can be very rough to very fine. They can be slightly chewy or hard. This depends on the water content in the batter and how long they are baked for. Today there are a number of commercial bakers that mass produce oatcakes. Many local bakeries also make their own oatcakes. And now, with this easy recipe, you can make your own at home.
This recipe calls for melted goose or bacon fat. This can be found at good butchers. Another option is to save the bacon fat from when you cook bacon. It can be stored in a glass jar and kept in the refrigerator. Melt what you need for this recipe and keep the rest for another day.
"Earthy, oaty, and rich, these crackers are fantastic with strong cheeses like well-aged gouda or cheddar. They're very quick and easy to mix and shape, and can be made with butter instead of bacon grease. I found that grinding the oats very finely achieved the best results." —Danielle Centoni
4 ounces/125 grams medium oatmeal, plus extra for kneading
1/8 teaspoon bicarbonate of soda (baking soda)
1 pinch kosher salt
2 tablespoons goose fat or bacon fat, melted
2 tablespoons hot water
Steps to Make It
Gather the ingredients.
Preheat oven to 375 F and prepare a greased or parchment-lined baking sheet.
Grind the oatmeal in a food processor or blender until very finely ground and powdery (about 30 seconds). In a large bowl, mix together ground oats, bicarbonate of soda, and salt.
Drizzle in melted fat and stir vigorously until dry ingredients are evenly coated. Add hot water and mix again to form a thick dough.
Cut dough into 2 small balls. Sprinkle a work surface with ground oats and roll each ball on surface to coat and prevent sticking.
Knead each ball for a few minutes until mixture starts to dry slightly and stops sticking to surface. Add a little more oatmeal as required but use sparingly to avoid the cakes becoming too dry.
Roll each ball into a roughly 1/4-inch (1/2-centimeter) thick disc, then cut into quarters. You should have 8 wedges.
Place the wedges on baking sheet and bake for 20 to 30 minutes or until brown at edges.
Serve oatcakes warm or cool.
- Oatcakes are tasty for breakfast, on a cheese plate, or with some jam at tea time.
- Store any leftover oatcakes on a plate covered with plastic wrap or sealed in a zip-top bag. They can last a day or two, but you don't want them to become soggy or stale.
- Alternatively, the oatcakes can be cooked in a hot frying pan for 3 minutes on each side.
- If you don't have goose fat or bacon fat, melted butter would work well, too.