TRADITIONAL SCOTTISH OATCAKES
Small oat biscuits that are traditionally eaten in Scotland with cheese or pate' as a snack, we sometimes have them for a light lunch with a side salad.Last time I made them we had #211001 French Tarts French onion marmalade,with them and it was a perfect addition.
Provided by Tea Jenny
Categories European
Time 25m
Yield 10-12 oatcakes
Number Of Ingredients 6
Steps:
- Pre-heat the oven to 200c or 400f.
- Cover a baking tpay with greaseproof paper.
- Melt the lard until compleately melted.
- Place dry ingredients in a bowl and add melted lard and water.
- Mix until dough is formed.
- Sprinkle some oatmeal on work surface and roll out dough about 1/2 centimetre thick and cut out as many as you can.
- Place oatcakes in oven for 10 to 15 minutes or until the edges are browning.
- Place on a wire rack to cool.
Nutrition Facts : Calories 54.8, Fat 1.8, SaturatedFat 0.6, Cholesterol 1.2, Sodium 121.8, Carbohydrate 8.4, Fiber 1.3, Sugar 0.1, Protein 1.8
SCOTTISH OATCAKES
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Provided by Grace Gordon
Categories Bread Milk/Cream Breakfast Bake Oat Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
- Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
CLEANED-UP SCOTTISH OATCAKES
We have been enjoying Oatcakes for breakfast since my now-adult children were toddlers. With white flour and shortening among the ingredients, the original recipe was NOT clean, so after I started eating healthy I found a way to make them good for us. The best part is that no-one can tell the difference- really!
Provided by NancyAnne
Categories Breakfast
Time 30m
Yield 18 Oatcakes, 9 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375.
- Mix the dry ingredients, then cut the shortening in until it resembles fine crumbs. (I gave up on this and just smooshed it with my hands.) Add water, 1 tablespoon at a time, until mixture forms a stiff dough when you press it together. (Alternatively, you can mix this in your food processor).
- On lightly wheat-floured surface, roll the dough out to about 1/8-inch thick. If needed, use ice water as "glue" to patch it together- It might fall apart a little. Cut into rounds with a large cookie cutter or the top of a glass about 2 1/2" in diameter. Or you can cut it into squares with a knife. Place on and ungreased baking sheet.
- Bake until the oatcakes start to brown, about 12-15 minutes. Cool a bit on a wire rack, if your gang will wait that long.
- To serve, top with whatever you find in your kitchen. These are not sweet, so they make a great base for sweeter toppings like jelly and honey. Other toppings we've use are peanut butter, butter, sliced fruit, cream cheese and coconut. I think we even used chocolate chips a time or two. Use your imagination!
- Per serving (2 oatcakes): 183 calories, 3g protein, 16g carbohydrate, 12g healthy fats, 2.5g fiber, 135mg sodium.
Nutrition Facts : Calories 217.2, Fat 13.6, SaturatedFat 10.7, Sodium 135.2, Carbohydrate 21.1, Fiber 3.3, Sugar 0.1, Protein 4.7
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