How to Make Scottish Oatcakes

Oatcakes are extrememly popular in Scotland and have been refered to as the national bread of Scotland. Indeed the Scottish staple diet was considered to be porridge and oatcakes! This is more apt to the past when the word "cakes" commonly refered to oatcakes.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Fine (Pinhead) Oatmeal 8 oz
• Barcarbonate of Soda 1/2 tsp
• Bacon fat or Melted Butter 2 tblsps
• Hot Water 1/4 pt
• Extra Oatmeal for rolling

1. Set the oven to 375F or heat a gridle or heavy frying-pan.
2. Mix the oatmeal, the bicarbonated of soda and salt together in a bowl. Add the melted fat and the hot water. Stir well until it makes a soft paste.
3. Sprinkle some oatmeal on a board. From the dough into a round and roll it out as thinly as possible, adding oatmeal to the serface as necessary, to prevent sticking. Brush off the excess oatmeal. Cut the dough into 4 or 6 pieces.
4. Oatcakes and Cheese To oven bake; place on a large ungreased baking sheet. Bake for 15-20 minutes. To gridle bake; bake on a hot gridle or frying-pan until the edges begin to curl. Turn over and cook the other side. Do not let the oatcakes brown; they should be a pale fawn colour. Put on a wire rack to cool. They are delicious served with cheese.

Tips & Warnings

• To test the correct heat of the gridle sprinkle it with a little flour. If the flour browns at once it is too hot; it sould take a few secounds to turn color.