>firstname.lastname@example.org (Joan Mathew) wrote:
>>who has just finished making a lovely batch of whole-wheat pan rolls, a
>>bolillos (Mexican hard rolls), potatoes au gratin, sourdough French bread, and
>>Scottish oatcakes...all this morning! Ugh, now I'm tired!
>Ooooh, Joan, will you share your recipe for Scottish oatcakes? Please?
Certainly. Here it is:
Makes 18 oatcakes
1/2 c. shortening (I used butter)
1 c. regular oats or quick-cooking oats
1 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
2-3 Tbsp. cold water
Preheat oven to 375 degrees Fahrenheit. Cut shortening into oats, flour,
baking soda, and salt until mixture resembles fine crumbs. Add water, 1
tablespoon at a time, until mixture forms a stiff dough. Roll until 1/8"
thick on lightly floured surface. Cut into 2-1/2" rounds or squares (I use
any ol' cookie cutter that's around at the time). Place on ungreased baking
sheet. Bake until oatcakes start to brown, about 12-15 minutes. Cool on
NOTE: I found that my oatcakes required several minutes more before they
started turning golden brown...possibly about 20-22 minutes. After that
long mine are still wonderfully flaky, slightly crunchy, and YUMMY! So I
would suggest you go by their browned state rather than the exact time.