Scottish Oatcakes Food

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SCOTTISH OATCAKES



Scottish Oatcakes image

These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.

Provided by Grace Gordon

Categories     Bread     Milk/Cream     Breakfast     Bake     Oat     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 18

Number Of Ingredients 7

1 1/2 cups old-fashioned oats
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into pieces
1/4 cup buttermilk

Steps:

  • Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
  • Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

CAPE BRETON OATCAKES



Cape Breton Oatcakes image

This is the best oatcake recipe. It has the perfect balance between salt and sweet. This recipe comes from the Cape Breton Highlands in Nova Scotia. It is a traditional treat as we have a strong Scottish culture in this province.

Provided by saucey1

Categories     Breads

Time 27m

Yield 4-8 varies, 4-8 serving(s)

Number Of Ingredients 7

2 cups flour
2 cups rolled oats
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup shortening
1/2 cup cold water

Steps:

  • Stir together flour, oats, brown sugar, baking powder, and salt.
  • Rub in shortening with fingertips until crumbly.
  • mix in water with a fork until a ball forms, divide in half.
  • On a floured surface roll out to 1/2" to 1/4" thickness.
  • Traditionally they are cut into 2 1/2 inch squares, then triangles but some people like circles. your choice.
  • bake on a greased baking sheet at 350 degrees for 15 minutes or until lightly browned.
  • Cheers!

SCOTTISH OATCAKES



Scottish Oatcakes image

The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 1h40m

Yield 6

Number Of Ingredients 10

1 cup rolled oats
1 cup heavy cream
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon honey, or to taste
1 large egg
¼ teaspoon fine salt
¼ teaspoon baking soda
¼ cup self-rising flour
¼ cup melted butter

Steps:

  • Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
  • Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
  • Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 15.2 g, Cholesterol 105.7 mg, Fat 24.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 14.4 g, Sodium 291.5 mg, Sugar 1.3 g

TRADITIONAL SCOTTISH OATCAKES



Traditional Scottish Oatcakes image

Small oat biscuits that are traditionally eaten in Scotland with cheese or pate' as a snack, we sometimes have them for a light lunch with a side salad.Last time I made them we had #211001 French Tarts French onion marmalade,with them and it was a perfect addition.

Provided by Tea Jenny

Categories     European

Time 25m

Yield 10-12 oatcakes

Number Of Ingredients 6

60 g medium cut oatmeal
60 g wholemeal whole wheat flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon sea salt
1 tablespoon lard
5 tablespoons boiling water

Steps:

  • Pre-heat the oven to 200c or 400f.
  • Cover a baking tpay with greaseproof paper.
  • Melt the lard until compleately melted.
  • Place dry ingredients in a bowl and add melted lard and water.
  • Mix until dough is formed.
  • Sprinkle some oatmeal on work surface and roll out dough about 1/2 centimetre thick and cut out as many as you can.
  • Place oatcakes in oven for 10 to 15 minutes or until the edges are browning.
  • Place on a wire rack to cool.

Nutrition Facts : Calories 54.8, Fat 1.8, SaturatedFat 0.6, Cholesterol 1.2, Sodium 121.8, Carbohydrate 8.4, Fiber 1.3, Sugar 0.1, Protein 1.8

SCOTTISH OATCAKES



Scottish oatcakes image

Forget shop-bought and make your own oatcakes. Perfect for serving with cheese or your favourite dips, they're easy to make, with a just a few simple ingredients

Provided by Katie Hiscock

Categories     Side dish, Snack

Time 40m

Yield Makes 16 oatcakes plus trimmings

Number Of Ingredients 6

225g oats
60g wholemeal flour, plus extra for dusting
1 tsp salt
½ tsp sugar
½ tsp bicarbonate of soda
60g butter

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Mix together the oats, flour, salt, sugar and bicarbonate of soda. Add the butter, then rub together until it's the consistency of large breadcrumbs.
  • Gradually pour in 60-90ml water from a recently boiled kettle, stirring until it forms a thick dough.
  • Sprinkle some extra flour on a work surface and roll out the dough to about ½cm thickness. Use a cookie cutter to cut out about 16 rounds (the final number of oatcakes depends on the size of cutter you use).
  • Place the oatcakes on a baking tray and bake for 20 mins or until golden.

Nutrition Facts : Calories 99 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.46 milligram of sodium

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Top Asked Questions

How to make Scottish oatcakes at home?
To make Scottish Oatcakes, mix baking soda, oatmeal, and salt in a bowl. Add hot water to it and mix it. Make small balls of this mixture and sprinkle some oatmeal onto the balls. Place these balls on a baking sheet and bake in the oven for 30 minutes. Serve. This is just a brief for the recipe.
What are oatcakes?
Oatcakes are to Scotland what a baguette is to the French. The flat cakes made mainly from oats have for centuries been considered the Scottish national bread. The oatcakes are similar to a flatbread or biscuit. They are quick and easy to prepare and make a delicious snack or accompaniment to cheese.
How to make pastry oats?
Take a large bowl and mix the two types of oats together. Melt the butter then mix with the oats to combine. Slowly add a little hot water until the oats and butter mixture comes together to form a pasty ball. Don’t add too much too quickly, so add 2-3 tablespoons and allow the oat mixture to absorb it.
How to make oatcakes with lard?
Melt the lard until compleately melted. Place dry ingredients in a bowl and add melted lard and water. Mix until dough is formed. Sprinkle some oatmeal on work surface and roll out dough about 1/2 centimetre thick and cut out as many as you can. Place oatcakes in oven for 10 to 15 minutes or until the edges are browning.

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