Scottish oaty buscuit, great served with cheese or lots of other toppings
Prep Time30 minutesmins
Cooking time25 minutesmins
Course: biscuits, crackers
Cuisine: Scottish
Keyword: biscuits, oatcake
Yield: 12biscuits
Author: Man Has Knife
Equipment
Rolling Pin
Materials
225gRolled oats
60gWholemeal flour
½tspbaking powder
60gbutter
1tspsalt
½tspsugar
60-80mlwater
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