Oatcakes

Oatcakes

From
Grains
Makes
34
Cooking time
20 mins
Photographer
Deidre Rooney

These are softer and more buttery than regular Scottish oatcakes.

From the grocer

Ingredients

Quantity Ingredient
125g wholemeal flour
250g medium-ground oatmeal
125g plain flour, plus extra for dusting
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
1/2 teaspoon caster sugar
250g cold butter, cut into cubes
1 medium egg, beaten

Method

  1. Mix all the dry ingredients together in a bowl. Rub in the butter until you have a mixture that looks like breadcrumbs. Add the egg and bring everything together into a dough using your hands. Wrap the dough in plastic wrap and chill for 30 minutes. Preheat the oven to 180°C.
  2. Lightly dust a work surface with flour, roll the dough out thinly and stamp out biscuits using a 6 cm plain round cutter. As you cut out the biscuits lay them on a baking tray lined with baking paper. Cook for 15–18 minutes. The biscuits should look slightly toasted but not at all brown. They will become firm as they cool – don’t try to move them before then.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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