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Title: Crunchy Rough Scottish Oatcakes
Categories: Baked Goods,Scottish
Yield: 20 Cakes

225 g (2 1/2 cups/8 oz) medium
-oatmeal; plus extra for
-dusting, or substitute
-rolled oats
1 1/4 ml (1/4 ts) bicarbonate of soda
1 1/4 ml (1/4 ts) salt
15 ml (1 tb) unsalted butter

Total Time: 35 minutes

Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4. Put the
oatmeal, bicarbonate of soda and salt into a bowl and mix well. Heat
the butter and 150ml (3/4 cup/5 oz) water in a small pan until the
butter melts.

Make a well in the centre of the oatmeal mix, pour in the liquid and
use a palette knife to mix everything together. The mixture will
initially seem a bit wet, but the oatmeal will gradually absorb all
the liquid to give a soft dough.

Lightly dust a clean work surface with oatmeal. Tip out the dough,
then roll out to about 5mm thick. Use a small round cutter to stamp
out the oatcakes or use your favourite shapes. Re-roll any trimmings
and continue to cut out the biscuits. (Cut biscuits can be frozen
uncooked, for up to a month. Freeze flat before packing into bags or
boxes.)

Brush off any excess oatmeal, then space the oatcakes over 2 baking
sheets. Bake for about 20 minutes, carefully turning the oatcakes
every 5 minutes or so to stop them from steaming and going stodgy.
When cooked they should be crisp and lightly golden. Lift onto a wire
rack and leave to cool. (Will keep in an airtight container for up to
5 days.)

Notes:

Serve with your favourite after-dinner cheese or any preferred
topping, for example Smoked Salmon Pâté.

Alternatively, bake the oatcakes on a rack – no flipping required!

Don't be afraid to experiment by adding 25 g (1 oz) of roughly chopped
dried fruit like cranberries or apricots to the dough. A downside to
using the fruit though is at times it can make the dough sticky. Add
small amount of oatmeal to the dough until the stickiness goes away
and proceed with the recipe.

For a more savoury oatcake, coarsely grind 10 ml (2 ts) black
peppercorns and tip into a sieve. Shake and discard any fine dust,
then add the remaining coarse grinds to the oatmeal mix.

You could also try adding poppy seeds or finely chopped herbs like
rosemary and thyme.

Recipe by Michelle Minnaar

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