Traditional Scottish oat cakes are the perfect lunchtime accompaniment. I like mine with cheese, butter and onion chutney, but they are also delicious with soups and stovies.
This recipe takes around 10 mins to prepare and approx 22-24 mins to bake.
Ingredients (makes approx 18 small oat cakes)
- Pinhead oatmeal (175g)
- Plain flour (75g)
- 1 tsp baking powder
- 2 tsp caster sugar
- 1/2 pinch of salt
- Butter (75g)
- Cold water (approx 100ml)
Making the mixture
- Set the oven to 180degC (fan).
- Weigh the oatmeal, flour, baking powder, caster sugar and salt into a large mixing bowl.
- Stir to combine.
- Melt your butter on the hob.
- Add the melted butter to your dry mixture and combine thoroughly.
- Splash a little water into the mixture until it is wet enough to hold together.
- Roll out the mixture thinly onto a floured work-surface.
- Using a cookie cutter, cut into rounds and place on a floured metal baking tray.
- Bake for 10-12 minutes at 180 degrees C
- Bake for a further 10-12 minutes at 160 degrees C
- Leave to cool on a wire rack before serving.
They’re so quick and easy, you’ll never buy shop bought oat cakes again!
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