Oatcakes are to Scotland what a baguette is to the French. The flat cakes made mainly from oats have for centuries been considered the Scottish national bread. They are quick and easy to make and make a delicious snack or accompaniment to cheese.
Prep Time: 30 minutes
Total Time: 30 minutes
- 4oz/125g medium oatmeal, plus extra for kneading
- 1/2 tsp bicarbonate of soda
- Pinch salt
- 2 tsps melted fat (goose or bacon)
- 1 tbsp hot water
- Preheat the oven to Gas5/375F/190C
- In a large bowl mix together the oatmeal, salt and bicarbonate of soda. Then drizzle in the melted fat and stir vigorously to a thick paste.
- Cut the paste into two small balls, sprinkle a work surface with oatmeal and roll each ball on the surface to coat and to prevent sticking. Knead each ball for a few minutes until the mixture starts to dry slightly and stops sticking to the surface. Add a little more oatmeal as required.
- Roll each ball into a 1/4" thick disc, then cut into quarters.
- Place on a greased baking sheet and bake for 30 mins in the oven or until brown at the edges.
- Alternatively, the oatcakes can be cooked in a hot frying pan, 3 mins on each side.