Scottish Oatcakes Recipe

From Dorothy McNett's Recipe Book.

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Scottish Oatcakes

From Dorothy McNett's recipes at Very tasty thin bread wedges, almost like a cracker. Double the recipe and bake in two pans if desired.

1 cup regular oatmeal
1/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 tablespoon butter, melted
1-2 tablespoons hot water

3/4 cup more oatmeal

Preheat oven to 350 degrees. In food processor with steel chopping blade in place, whirl the 1 cup oatmeal with baking powder and salt. Add butter and water to make a smooth paste. On a marble or wooden board, sprinkle some of the remaining oatmeal and shape the dough into a round ball, completely covering it with the oatmeal. Roll the ball of dough into an 8 inch circle about 1/8 inch thick, adding more oatmeal if it is sticky. With a pastry wheel or sharp knife, cut into 8 pie shaped wedges. Scatter some more oatmeal onto a baking sheet and arrange the wedges on the sheet. Bake about 15 minutes, until they are browned and firm. Serve with butter and jam and lots of tea and coffee.

Recipe created 2004-05-10.

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