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  • Scottish Oatcakes

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    Edward Friar
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    Shortening, oats, flour, baking soda, salt, water make stiff dough. Add water, 1 tablespoon at a time, until mixture forms a stiff dough. Rolls into 2-1 / 2'' rounds. Bake until oatcakes start to brown, about 15-20 minutes until golden. Serve plain or with honey, butter, jam or cheese at breakfast or as a snack.

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    Shortening, oats, flour, baking soda, salt, water make stiff dough. Add water, 1 tablespoon at a time, until mixture forms a stiff dough. Rolls into 2-1 / 2'' rounds. Bake until oatcakes start to brown, about 15-20 minutes until golden. Serve plain or with honey, butter, jam or cheese at breakfast or as a snack.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
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    17 views1 page

    Scottish Oatcakes

    Uploaded by

    Edward Friar
    Shortening, oats, flour, baking soda, salt, water make stiff dough. Add water, 1 tablespoon at a time, until mixture forms a stiff dough. Rolls into 2-1 / 2'' rounds. Bake until oatcakes start to brown, about 15-20 minutes until golden. Serve plain or with honey, butter, jam or cheese at breakfast or as a snack.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Scottish Oatcakes

    Ingredients:
    1/2 c. shortening
    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
    Method:
    1. Preheat oven to 375 degrees Fahrenheit.
    2. Cut shortening into oats, flour, baking soda, and salt until mixture resemble
    s fine crumbs.
    3. Add water, 1 tablespoon at a time, until mixture forms a stiff dough.
    4. Roll until 1/8″ thick on lightly floured surface. Cut into 2-1/2″ rounds.
    5. Place on ungreased baking sheet.
    6. Bake until oatcakes start to brown, about 15-20 minutes until golden. (Keep a
    n eye on them as they go from golden to burnt in the blink of an eye!).
    makes 16-18 oatcakes
    Serve plain or with honey, butter, jam or cheese at breakfast or as a snack. The
    y can also be topped with meat or smoked fish.

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