Oatcakes
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Scottish oatcakes of oatmeal, baking soda, salt, butter and hot water, rolled thin and baked slowly until crisp.
Ingredients
- 225 g oatmeal fine to medium
- 1/4 tsp baking soda
- 1 pinch salt
- 6 tbsp hot water
- 1 tbsp butter melted
Equipment
- mixing bowl
- rolling pin
- baking sheet
Directions
- Heat the oven to 160C. Grease and line a baking tray.
- Put the dry ingredients in a large bowl and make a well in the middle.
- Pour in the melted butter and stir it in, adding a little hot water as you go.
- Shape the dough into a ball, wrap it in cling film, and chill for half an hour.
- Roll out on a lightly floured surface to 2mm thick and cut into rounds with a cookie cutter.
- Bake for 25-30 minutes, until lightly golden. Cool on a wire rack.
Notes
Prep 10 minutes, cook 30. Keep a few days in a sealed tin. The dough can be frozen up to 3 months.