More Baking Fun: Scottish Oatcakes

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.

Scottish Oatcakes

Ingredients:

• 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

Directions:

• 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.

I’m not sure what I’ll try out next in the baking arena. I feel like I should try for more soon though so that I can continue to get the practice. Any suggestions?