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.<\/p>\n
| serves:<\/td>\n | 15 oatcakes<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | 15 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | 25 mins<\/td>\n<\/tr>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nPreheat the oven to 175\u00b0C. Cover a baking tray with baking parchment (or, preferably, one of those absolutely wonderful re-useable teflon baking sheets).<\/p>\n 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 2\u00bd inches across and place these, slightly separated, on the baking sheet. Bake them for 20 – 25 mins.<\/p>\n Cool them on a wire rack before devouring with the best blue stilton you can find!<\/p>\n<\/div>\n |