- Yield : 20 biscuits
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 50m
The recipeScottish oatcakes are actually flat biscuits rather than cakes. They used to be a staple in Scotland where they were eaten with just about every meal but today they are more popular eaten with cheese. We also eat them with houmous or other dips and use the more crumbly ones to mix with a berry and yoghurt breakfast. If you want the oatcakes to be firm then use 4 tablespoons of water in the mix, if you want them crumbly just use 2 tablespoons.
- 140g medium oatmeal, plus extra for dusting
- 140g porridge oats
- pinch salt
- 75ml vegetable oil
- 4 tbsp just boiled water
Preheat the oven to 180°C/Gas Mark 4
Mix the oatmeal, porridge oats and salt together in a bowl. Add the oil and enough of the boiled water to mix to a firm dough.
Press the mixture down well in the bowl, cover and leave for about 10 minutes. This helps to bind the mixture and makes it easier to roll.
Dust the work surface and the dough with oatmeal and roll out until it’s about 5 mm thick. Using a 6cm biscuit cutter, cut into 20 pieces. Put them on baking sheets and bake in the oven for about 20 minutes, until just browning around the edges.
Remove from the oven and leave on the trays for a couple of minutes and then transfer to a wire rack to cool.