Craker or biscuit?
Oatcakes, also sometimes called bannocks are quintessentially Scottish, I think they sit well with the spartan style of Scottish cuisine if there is such a thing, such as neeps and tatties, haggis, mince and tatties, pie and beans…
They may be simple in style and humble in flavour they are definitely a great carrier for other flavours. The last time I made them was for a lunch I was making for friends and I was doing a smoked mackerel pate which I spread onto my thin oatcakes, worked well. They are also fab with cheese, a lovely stong blue would be perfect or even a creamy, oozy gorgonzola.
Happy Baking
Scottish Oatcakes
Scottish oaty buscuit, great served with cheese or lots of other toppings
Servings 12 biscuits
Equipment
- Rolling Pin
Ingredients
- 225 g Rolled oats
- 60 g Wholemeal flour
- ½ tsp baking powder
- 60 g butter
- 1 tsp salt
- ½ tsp sugar
- 60-80 ml water
Instructions
- Heat oven to 190°C / 375°F / Gas mark 5
- Add all the dry ingredients into a bowl and rub in the butter with your fingers
- Slowly add the water a bit at a time until you have a ball of dough, you dont want it too wet as it will be difficult to roll out
- Next you need to roll the dough out to approx ½cm , ¼ inch thick. A good tip is to place 2 sheets of parchment paper on your work surface, put the dough in between them and roll out
- Once you have the desired thickness take the top parchment off and cut out rounds with a scone cutter
- place the cut out oatcakes onto a tray lined with parchment, use the piece you used to roll them out
- Place the tray of oatcakes into the pre heated oven and bake for 25-30 mins
- Once they are cooked place them on a rack and let them cool, store in an airtight box, they will last for about a week
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Curtido