There’s a long way to go to find a better accompaniment to cheese, especially the blue variety, than the humble Scottish Oatcake. Here’s a recipe based on something I found on the Hamlyns web site.
Planning
| serves: | 15 oatcakes |
| preparation time: | 15 mins |
| cooking time: | 25 mins |
Ingredients
- 8 oz oatmeal (I like fine but …)
- 4 oz plain flour
- 2 oz margarine
- 5 tbs warm water
- 1 tsp caster sugar
- ½ tsp bicarbonate of soda
- ½ tsp salt
Method
Preheat the oven to 175°C. Cover a baking tray with baking parchment (or, preferably, one of those absolutely wonderful re-useable teflon baking sheets).
Mix all the dry ingredients together in a bowl. Melt the margarine in the water and mix this into the dry ingredients to form a fairly stiff dough. (As usual, liquid is not a precise measurement and you may need to adjust it, as I did.) Knead it a little and roll it out to a thickness of about 3mm. Cut the dough into disks about 2½ inches across and place these, slightly separated, on the baking sheet. Bake them for 20 – 25 mins.
Cool them on a wire rack before devouring with the best blue stilton you can find!
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