Sometimes I want chocolate on chocolate with caramel and sprinkles, sometimes I want simple, delightful pleasure from a simple baking star- the Scottish Oatcake.
With barely an ingredient list these basic oatcakes are a perfect treat for little ones, as there is no sugar in them, so you can feel no guilt as they are gobbled up!
They are also the perfect cheese biscuit and, if I liked cheese, I am sure they would be great with a fat wodge of cheese and a crispy pear on top.
I let Alfie pick the cutters from my ever expanding collection hence the chick, aeroplane and umbrella combination.
With barely an ingredient list these basic oatcakes are a perfect treat for little ones, as there is no sugar in them, so you can feel no guilt as they are gobbled up!
They are also the perfect cheese biscuit and, if I liked cheese, I am sure they would be great with a fat wodge of cheese and a crispy pear on top.
I let Alfie pick the cutters from my ever expanding collection hence the chick, aeroplane and umbrella combination.
Ingredients
250 g medium oatmeal or 250 g porridge oats
1 pinch
salt
1/4 teaspoon baking soda
1 tablespoon lard or butter, melted
75 -200 ml
hot water
(which has been recently boiled)
Method
1. Preheat oven to 200C/400°F.
2. Put the oats, salt and baking soda in a bowl.
3. Make a well, pour in the lard and stirring with a wooden spoon, add in enough of the hot water to make a stiff dough. If you're using oatmeal, you should need about 75 ml; with porridge oats, you may need as much as 200 ml.
4. Knead it for a while to make it come smoothly together, then roll out as thinly as you can.
5. Cut into shapes- circles work well for cheese biscuits.
6. Bake on an ungreased baking sheet for 15-20 minutes, or until the edges are turning golden-brown and the oatcakes themselves are firm (they'll crisp up on cooling).
7. Remove to a wire rack to cool.
