Scottish Oatcakes Recipe
A traditional artisan bake offering a delicate, buttery crumb and golden exterior, served fresh with clotted cream, preserves, or rich salted butter.
Ingredients
- • 100g porridge oats (or rolled oats - see notes)
- • 100g oatmeal
- • 25g butter
- • 1tsp salt
- • A few tablespoons of hot water
Preparation Steps
Pre-heat the oven to 180C or 350F.
Take a large bowl and mix the two types of oats together.
Melt the butter then mix with the oats to combine.
Slowly add a little hot water until the oats and butter mixture comes together to form a pasty ball. Don’t add too much too quickly, so add 2-3 tablespoons and allow the oat mixture to absorb it. If you need to, add 1-2 more and then knead with your hands.
Form the mixture into a ball before transferring to a flat surface for rolling out. We like to use a non-stick rolling/pastry mat, but you can also sprinkle the surface with a little flour or oatmeal if you need to so the mix doesn't stick.
Roll the mixture out to about 1/4 inch or 0.5cm thick.
Use a cookie cutter, glass, or the round edge of a scone cutter to cut the dough into circles and then move them into your baking tray.
Bake in the oven for 25-30 minutes, turning once. Allow to cool and eat!