OATCAKES SCOTTISH RECIPES

Name: Scottish oatcakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 16 oatcakes plus trimmings
Cuisine: Scottish
Ingredients: 225g oats; 60g wholemeal flour, plus extra for dusting; 1 tsp salt; ½ tsp sugar; ½ tsp bicarbonate of soda; 60g butter

SCOTTISH OATCAKES RECIPE | BBC GOOD FOOD

Scottish oatcakes recipe | BBC Good Food image

Forget shop-bought and make your own oatcakes. Perfect for serving with cheese or your favourite dips, they're easy to make, with a just a few simple ingredients

Provided by Katie Hiscock

Categories Side dish, Snack

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes 16 oatcakes plus trimmings

Number Of Ingredients 6

Ingredients

225g oats
60g wholemeal flour, plus extra for dusting
1 tsp salt
½ tsp sugar
½ tsp bicarbonate of soda
60g butter

Steps:

Heat the oven to 190C/170C fan/gas 5. Mix together the oats, flour, salt, sugar and bicarbonate of soda. Add the butter, then rub together until it's the consistency of large breadcrumbs.
Gradually pour in 60-90ml water from a recently boiled kettle, stirring until it forms a thick dough.
Sprinkle some extra flour on a work surface and roll out the dough to about ½cm thickness. Use a cookie cutter to cut out about 16 rounds (the final number of oatcakes depends on the size of cutter you use).
Place the oatcakes on a baking tray and bake for 20 mins or until golden.

Nutrition Facts : Calories 99 calories, FatContent 4 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.46 milligram of sodium

SCOTTISH OAT CAKES | BBC GOOD FOOD

Scottish Oat Cakes | BBC Good Food image

Savory oatcakes (or bannocks) are quintessentially Scottish. Perfect with some hearty cheese, smoked salmon & dill or chutney.

Provided by zetallgerman

Total Time 40 minutes

Yield Makes Pieces

Ingredients

Steps:

Pre-heat the oven to 190C.
Mix together the oats, flour, salt, sugar and bicarbonate of soda.
Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use.
In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :-)
Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.

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