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Nutrition Facts
Serving Size 1 (26g) Recipe makes 16 servings
Calories 83
Calories from Fat 34		(41%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 116mg		4%
Potassium 54mg		1%
Total Carbohydrate 10.3g		3%
	Dietary Fiber 1.5g	5%
	Sugars 0.2g
Protein 2.5g		4%
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Oatcakes

Recipe #362008 | 1¼ hours | 10 min prep | add private note

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By: TapestryThreads
Mar 21, 2009

This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.)

SERVES 16 , 16 2x3-inch oatcakes (change servings and units)

Ingredients

3 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened to room temperature
1/2 cup cold water

Directions

1
Put oats into an electric blender and grind to a coarse flour consistency (more or less, according to your preference).
2
Mix oats with baking powder and salt in a mixing bowl.
3
Rub in butter until mixture is the texture of coarse crumbs.
4
Stir in water to form a stiff dough.
5
Pat dough evenly into a greased 9x13-inch pan (about 1/4 inch thick).
6
Using a table knife, cut into 16 rectangular pieces. Prick all over with a fork, if desired. (Alternatively, chill, roll out, and cut into rounds.).
7
Bake at 325 degrees for one hour.
8
Cool in pan and break apart. Store in airtight container.