Scottish Oatcakes

From: AnnietheGrannie

On Oct 30, 2006

Best oatcake recipe I've made - easy and quick, not to say tasty. I added extra milk to the leftovers for the second batch and omitted the salt to improve health properties. Excellent with philly light cheese!

From: Bristolgirl

On Dec 11, 2005

I had trouble with this dough, I used so much more liquid than specified and it was hard as a rock to roll out. I wonder if I used the right oatmeal. However, it was simple and tastes nice and homemade.

From: fluffernutter

On Feb 12, 2005

I topped half the batch with a Russian sheep cheese and the other half with a spoonful of cinnamon-sugar and a pat of butter as they went into the oven. So hearty and good! Thanks for the recipe

From: Anu

On Dec 30, 2002

You don't mention where to add the milk, so I added it after adding the butter, and I didn't need to add any water right away. I rolled this out in batches because it didn't seem to be holding together too well, and the 2nd and 3rd batches needed water because the dough started drying out. I used salted butter and reduced the salt to 1/4 tsp and that worked out ok. I think I may have rolled them out thinner because the oatcakes turned out pretty crisp AND I got 20 instead of 16. This tastes really good with cashew butter, but I can't wait to try it out with cheese!