Who says you have to be Scottish to make good oatcakes? Well you don’t. Below is a great recipe:
- 12 oz. oats (340 grams)
- 1 teaspoon of salt
- Pinch of bicarbonate soda
- 1 ½ oz margarine (42 grams, you can use butter, lard, etc.)
- ¼ pint of boiling water
- Place the oats in a bowl. This could be 12 ounces of regular oats or a mixture. I often use 8 ounces of large oats and 4 ounces of pinhead oats.
- Add the salt and bicarbonate soda in a mixing bowl.
- In a separate bowl cut the margarine into pieces. Pour over the water and stir until margarine is melted. You can use butter or vegetable fat.
- Add to the melted margarine and water to the oatmeal and mix to a dough.
- Turn onto a surface sprinkled with oatmeal and knead lightly until smooth.
- Dust with oatmeal and roll out to desired thickness. Use a cutter of desired size and cut accordingly.
- Place on greased baking sheets.
- Bake in 150 degree C preheated oven for 1 hour or until crisp.
- Transfer to a wire rack to cool. Makes about 16
Variations – you add herbs, vary oats, etc.