Scottish Oatcakes

I made these oatcakes to eat with the haggis stovies I made. Jodie took some to her work for lunch.

I put the oats in a food processor and blitzed them until they were coarsely ground, not fine like flour, I wanted some texture to the oatcakes.

Ingredients

225g porridge oats

60g plain flour

1/2 tsp bicarbonate of soda

60g butter, chopped

1/2 - 3/4 tsp salt

60-80ml hot water

Method

1. Pre-heat oven to 190°C. Line a baking tray with greaseproof paper.

2. Place oats in a food processor, blend until oats are coarsely ground. Transfer to a bowl and mix together with flour, salt and bicarbonate of soda.

3. Add butter and rub together until large breadcrumb consistency.

4. Add water (from a recently boiled kettle) bit by bit and combine until a thickish dough. Depending on the consistency you may need less or more water.

5. Turn out onto a floured surface, roll the dough to approx 1/2cm thickness, using a jar lid or cutter, cut the dough into rounds. Place oatcakes onto lined baking tray and bake for 20-25 minutes or until slightly golden.

Enjoy

Comments

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