Course: Appetizer, Breakfast, Lunch, Side Dish, Snack
Cuisine: Scottish
Prep Time: 30 minutesminutes
Cook Time: 24 minutesminutes
Total Time: 49 minutesminutes
Servings: 18oatcakes
Calories: 66kcal
Author: Jacq
Crisp, oaty, savoury. delicious and authentic! The earliest Scottish oatcakes would have been a basic mix of oatmeal and water. Oatcakes are the perfect on-the-go snacks, and pair up deliciously with fresh fruit and veggies, slices of vegan cheese and your favourite pickle or chutney.
½teaspoonsaltcan replace with dried herbs or a spice blend
Instructions
Preheat oven to 170 Fan/ 190 Celsius/ 375 Fahrenheit/ Gas 5.
Add the oatmeal to a bowl [if andding salt or herbs stir this through the oatmeal], and pour in the boiling water.Mix, and then use your hands to form a ball of dough.
310 grams pinhead/ steel-cut oatmeal, 150 millilitres boiling water, ½ teaspoon salt
Dough will be quite firm and warm.Sprinkle oatmeal on your surface and rub it into the rolling pin a little so the oatmeal dust coats it.If your dough is sticky just sprinkle more oatmeal over and work it in. If its too dry just carefully add a little extra boiling water.
Roll out the dough firmly, squeezing any side bits back together that may crack, until its about ½ a cm thick or thereabouts. Dab some extra water into the dough if necessary and smooth the water over any cracks.
Stamp out rounds with a biscuit cutter. Place on baking sheets that are either lined with parchment or if non-stick trays then just scatter a little oatmeal over the tray.Use a spatula if necessary to carefully pick up the oatcakes.
Bake in the oven until beginning to colour on the edges. And feel firm to the touch and the underside is not too soft.This should take anytime between 20-25 minutes depending on your oven. My oatcakes take about 22 minutes in a Fan oven.
Oatcakes can be placed on any shelf in the oven just adjust the cooking times for oatcakes near the bottom if you have several trays on the go at once.
Leave oatcakes to cool either on the trays or on a wire rack. Oatcakes will continue to firm up as they cool.
Notes
Nutritional information provided is for guidance only and is not a strict calculation, as ingredients may vary.
Nutritional info does not include optional salt.
Store oatcakes wrapped in baking/parchment paper or aluminum foil in a sealed container.
Oatcakes will remain fresh for up to 7 days, possibly longer if stored correctly.
Oatcakes can be frozen by placing a piece of parchment between each one and wrapping them well with freezer-safe wrap. The parchment prevents the oatcakes from sticking together.
The hot water can be substituted with hot vegetable stock for additional flavour.
Double up the recipe for extra oatcakes, perfect for batch cooking. Freeze the extras.