I mentioned in this post that I was having to be more inventive with after school snacks since we started trying to cut down on the plastic we buy and consume. Scottish oatcakes are a family favourite that we’ve tried to give up and succumbed to buying on a few occasions. I was so pleased when I found this recipe on Penny’s Recipes, which is a great website full of simple, traditional recipes; wholesome, home-cooked food. It seemed like a good easy one to try for my first attempt at homemade oatcakes. It was really simple and in about half an hour I had a batch of about 20 oatcakes, which kept well in an airtight tin for a few days.
8oz oatmeal (I blitzed normal oats in our grinder), 1/2 tsp bicarb of soda (baking soda in the US), pinch of salt, 1oz butter melted, 150ml hot water
- Place oatmeal in a bowl. Add bicarb and salt and mix well.
- Add butter and hot water and mix to form a stiff dough.
- Tip out onto a work surface sprinkled with oatmeal.
- Roll out to your desired thickness and cut out oatcakes with a smooth-edged cutter.
- Place oatcakes on a lined baking tray and bake at 180C for about 15-20 minutes.
- Allow to cool on the tray for a few minutes before transferring to a wire cooling rack.
- Store in an airtight container.
[…] Alternatives to sandwiches include wraps, flatbreads (I like the recipe in Hugh Fearnley-Whittingstall’s ‘Veg Every Day’, which is similar to this one), the items in No.1 above, crackers and pasties. […]