OATCAKES

Oatcakes image

This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.)

Provided by TapestryThreads

Categories Breads

Time 1h10m

Yield 16 2x3-inch oatcakes, 16 serving(s)

Number Of Ingredients 5

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Ingredients

3 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened to room temperature
1/2 cup cold water

Steps:

Put oats into an electric blender and grind to a coarse flour consistency (more or less, according to your preference).
Mix oats with baking powder and salt in a mixing bowl.
Rub in butter until mixture is the texture of coarse crumbs.
Stir in water to form a stiff dough.
Pat dough evenly into a greased 9x13-inch pan (about 1/4 inch thick).
Using a table knife, cut into 16 rectangular pieces. Prick all over with a fork, if desired. (Alternatively, chill, roll out, and cut into rounds.).
Bake at 325 degrees for one hour.
Cool in pan and break apart. Store in airtight container.

Nutrition Facts : Calories 83.9, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 116.5, Carbohydrate 10.2, Fiber 1.5, Sugar 0.2, Protein 2.5

Amazing Dj Gabson

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Overall, I thought these oatcakes were just okay. They're not bad, but they're not great either. I probably won't make them again.

Ebenezer Obiri

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I'm not sure what I did wrong, but my oatcakes turned out dry and crumbly. I think I'll try using a different recipe next time.

Sunil Wahi

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These oatcakes are too thick for my taste. I think I'll roll them out thinner next time.

Moses James

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I had trouble getting the oatcakes to brown evenly. I think I'll try cooking them on a lower heat next time.

Rehman zain

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These oatcakes are a little bland for my taste. I think I'll add some salt and pepper to the batter next time.

Hassan Qureshi

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I added some dried cranberries to the batter and they turned out great! I think next time I'll try adding some nuts.

Neel Akash

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These oatcakes are a great make-ahead breakfast. I make a batch on the weekend and then reheat them during the week.

Zidi Baloch Zidibaloch123

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I love the versatility of these oatcakes. I've served them with everything from eggs and bacon to soup and salad. They're always a hit.

Bulelwa Ngesi

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These oatcakes are a great way to use up leftover oats. I always have oats on hand, so it's nice to have a recipe that I can use them in.

Hamutenya Venasiu

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I was surprised at how easy these oatcakes were to make. I'm not a very experienced baker, but I was able to follow the recipe easily and the oatcakes turned out great.