Breed Oatcakes From The Far Northeast Corner Of Scotland Recipes

BREED (OATCAKES FROM THE FAR NORTHEAST CORNER OF SCOTLAND)

Steps:

• Sprinkle a baking board with medium oatmeal.
• Mix together the ingredients and form into a ball.
• Place the mixture onto a baking board that has been sprinkled with a little medium oatmeal and roll out the mix to form a round about 1/8 inch thick.
• Cut into four triangles.
• Work quickly since the mixture becomes difficult to work with if it becomes cold (it will break and crack).
• Put the oatcakes on a hot griddle and bake on one side only.
• Once the edges curl they are cooked and now must be placed on a rack or tea towel and allowed to dry off in a warm room (or in the oven on a rack).
• Store in an airtight cookie tin at room temperature.
• For the Vegetarian/Vegan option use Vegetable Oil.

SCOTTISH OATCAKES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Mix together the oats, flour, salt, sugar and bicarbonate of soda. Add the butter, then rub together until it's the consistency of large breadcrumbs.
• Gradually pour in 60-90ml water from a recently boiled kettle, stirring until it forms a thick dough.
• Sprinkle some extra flour on a work surface and roll out the dough to about ½cm thickness. Use a cookie cutter to cut out about 16 rounds (the final number of oatcakes depends on the size of cutter you use).
• Place the oatcakes on a baking tray and bake for 20 mins or until golden.