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Scottish Oatcakes
Scottish Oatcakes is a traditional Scottish recipe for a classic savoury biscuit (cookie) of fine oatmeal bound with lard that are rolled, cut into rounds and baked until golden brown and set and which make an excellent accompaniment to cheese. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Oatcakes.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Makes:
10–12
Rating: 
Tags : Baking RecipesScottish Recipes
These are the traditional Scottish oatcakes traditionally cooked on a griddle. Oats are more tolerant of rain and cold than other grains and are well suited to the Scottish climate, which is why they feature so highly in Scottish cooking.
Ingredients:
100g fine oatmeal
pinch of salt
generous pinch of bicarbonate of soda
15g lard
oatmeal for rolling
Method:
Mix the oatmeal, salt and bicarbonate of soda in a bowl. Meanwhile combine the lard and 150ml water in a pan and heat gently until the lard has dissolved. Quickly pour just enough of this into the dry ingredients to form a firm dough.
Turn the dough onto a work surface sprinkled with oatmeal and roll out to about 3mm thick. Using a 7.5cm pastry cutter cut out about 12 rounds (re-roll the scraps). You can also cut into triangles, the other traditional shape for these oatcakes.
Either cook the oatcakes on a hot griddle for about 5 to 8 minutes (do not turn) until they begin to curl and are firm or place on a greased baking tray and bake in an oven pre-heated to 170°C (325°F/Gas Mark 3) for about 30 minutes, or until crisp.
