I continue to flex my newly found baking muscle and have another success story to share. This time I decided to do Scottish Oatcakes. For those who have been to The Haven in JP they give oatcakes and butter as a pre-meal nibble. E. usually has to push the plate away from me so that I don’t ruin my appetite as I could sit there and eat them all.
So, once I figured this whole baking thing out I knew I had to try these. I found a great recipe from The Leftover Queen. The key to these is to buy Irish or Scottish style oats. They are small compared to cooking oats you might normally pick up.
- 1 ½ cup of Scottish Oats (or Irish Oats)
- ½ cup of oat flour, spelt flour or whole wheat flour (I used whole wheat)
- 1/4 cup fresh buttermilk
- ¼ cup hot water
- ¼ tsp of salt
- ¼ tsp baking soda or powder
- ¼ cup melted butter
- In a medium bowl, combine oats, flour, buttermilk and water. Mix well. Cover bowl and let sit on counter top overnight, or at least 8 hours.
- When you’re ready to bake, preheat oven to 325F. Add the salt, baking soda and melted butter to the bowl. Mix everything with a fork, and break it up evenly. If it is too dry, add a bit more buttermilk – maybe a tablespoon or so.
- With your hands, form into a ball. Sprinkle a dusting of flour on your counter top or a large cutting board.
- Roll the dough out to ¼ inch thick. Then cut with the top of a glass into round shapes. I used a pint glass and this was the perfect shape/size.
- Place cakes about ¼ inch apart on a baking sheet. Bake in the oven for about 20-25 minutes, until golden.
- Makes 6-8 cakes.