Scottish oatcakes #1

Yield: 20 Servings

Measure Ingredient
2¼ cup Rolled oats
½ teaspoon Baking powder
1 teaspoon Salt
2 tablespoons Butter; melted
⅓ cup Water

From: robertso@... (Sydney Robertson) Date: 17 Nov 1994 19:43:57 -0500 In response to a recent request, here's an easy recipe for Scottish Oatcakes from Sheila Lukins' "All Around the World Cookbook" (ISBN 1-56305-636-4). They're good served with cheddar cheese and celery sticks.

Slainte! * Scottish Oatcakes *

Preheat oven to 350 degrees fahrenheit. In a food processor, blend 2 cups oats til they resemble a coarse flour. Transfer to bowl.

Add baking powder and salt to oats and mix well. Add melted butter and combine with a wooden spoon, using the back of the spoon to break up the lumps. Add the water, a little at a time, until the dough is combined.

Scatter the remaining ¼ cup oats on the work surface. Gather the dough into a ball and roll it in the oats. Roll out the dough to an ⅛ inch thickness. Using a cookie cutter (or the open end of an ordinary water glass), cut the dough into 2½ inch rounds.

Using a spatula, transfer oatcakes to a baking sheet and bake for 15 minutes. Let cool for 15 minutes and store in an airtight container. Makes 20 oatcakes


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