Oatcakes are to Scotland what a baguette is to the French. The flat cakes made mainly from oats have for centuries been considered the Scottish national bread. They are quick and easy to make and make a delicious snack or accompaniment to cheese.
- 4oz /125g medium oatmeal (plus extra for kneading)
- 1/2 tsp. bicarbonate of soda
- 1 pinch salt
- 2 tsps. fat (goose or bacon, melted)
- 1 tbsp. hot water
- Preheat the oven to 375F/190C/Gas5
- In a large bowl mix together the oatmeal, salt, and bicarbonate of soda. Then drizzle in the melted fat and stir vigorously to a thick paste, add the hot water and mix again.
- Cut the paste into two small balls, sprinkle a work surface with oatmeal and roll each ball on the surface to coat and to prevent sticking. Knead each ball for a few minutes until the mixture starts to dry slightly and stops sticking to the surface. Add a little more oatmeal as required but use sparingly, you do not want the cakes to become too dry.
- Roll each ball into roughly ¼"/ ½cm thick disc, then cut into quarters.
- Place on a greased baking sheet and bake for 30 mins in the oven or until brown at the edges.
- Alternatively, the oatcakes can be cooked in a hot frying pan, 3 mins on each side.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|