Scottish Oatcakes

Serves	Total Time
20	47 minutes

Ingredients

• 5 oz Scottish oatmeal
• 2.5 oz all-purpose flour
• 1 tsp granulated sugar
• 0.25 tsp salt
• 0.25 tsp baking powder
• 4 Tbsp melted unsalted butter
• 3 Tbsp water

Cookware

• 1 rimmed baking sheet
• 1 parchment
• 1 bowl
• 1 rolling pin
• 1 2.5-inch biscuit cutter
• 1 thin metal spatula
• 1 wire rack

Instructions

Step 1

Adjust oven rack to middle position and heat oven to 325°F. Line rimmed baking sheet with parchment.

Step 2

Whisk together Scottish oatmeal, all-purpose flour, granulated sugar, salt, and baking powder in bowl. Stir in melted unsalted butter and water until all ingredients are moistened. Transfer mixture to lightly floured work surface and press and knead until mixture comes together into dough. Press to 1/2-inch thickness. Using rolling pin, roll dough to 12-inch round of about 1/8-inch thickness. Using 2.5-inch biscuit cutter, cut out rounds. Using thin metal spatula, transfer to prepared baking sheet. Scraps may be rerolled and cut until all dough is used.

Step 3

Bake until oatcakes are firm to touch, 24 to 27 minutes, rotating sheet halfway through baking. Transfer oatcakes to wire rack to cool completely, about 20 minutes. Serve. (Oatcakes may be stored for up to 3 weeks; if they soften, recrisp in 325°F oven for 5 to 7 minutes.)

Source

• Cook's Illustrated

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