Oatcakes

[mokan]

1 cup medium oatmeal, plus extra for sprinkling

Pinch of baking soda (bicarbonate of soda)

1/2 tsp. salt (2.5 ml)

1 tbsp. butter (15g)

5 tbsp. water

Preheat the oven to 300'F. Turn a large cookie sheet upside down and grease. Put the oatmeal, soda, and salt in a mixing bowl.

Melt butter with the water in a small saucean. Bring to a boil, then add to the oatmeal and mix to a moist dough.

Turn on to a surface sprinkled with oatmeal and knead into a smooth ball. Sprinkle the upside down cookie sheet lightly with oatmeal, and place the ball of dough on top. Dust with oatmeal; roll out thinly to a 10 in. (25cm) round.

Cut the round into 8 sections, ease apart slightly and bake for 50-60 minutes until crisp. Leave to cool on the baking sheet, then remove the oatcakes with a pallette knife (spatula).

Traditionally served with cheese, or for breakfast, top with thick honey.

Hope you enjoy these!

[marslaidh]

Hi,
You better specify the kind of oatmeal. Most Americans are familiar only with old-fashioned rolled oats or "instant" oatmeal, neither of which is suitable for real oatcakes. Finding Scottish or even Irish oatmeal in a local supermarket isn't easy in many parts of the U.S. However, I have on occasion run old-fashioned rolled oats briefly in a blender as a substitute. Not great, but not bad.

[mokan]

Thanks for the information. This recipe was taken directly from a Scottish cookbook. I forgot about the kind of oatmeal it was speaking about. Putting the old-fashioned oatmeal in a blender would work OK.