Breakfast > Snacks > Scotland > Oatcakes >
1/2 C shortening
1 C oats (or quick-cooking oats)
1 C all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 or 3 TBS cold water
Combine the oats, baking soda and salt in a large bowl. Cut the shortening into the oats mixture until it resembles fine bread crumbs. Add the water, one tablespoon at a time, until the mixture forms a stiff dough. On a flat surface, use a rolling pin to roll the dough about 1/8" thick. Cut into 2-1/2" rounds or squares, and place on an un-greased baking sheet. Bake in the oven at 375-degrees F until the oatcakes start to brown, about twelve to fifteen minutes. Serve oatcakes plain or with honey, butter, jam, or cheese with breakfast or as a snack. Oatcakes are also an ingredient in Smoked Salmon on Oatcakes.
Note: Oatcake cookies can be prepared as directed above by adding 1/3 C sugar with the flour.
Food Fare Culinary Collection: Scottish Vivers
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