Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: arugula on May 13, 2011, 14:22
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Here's an easy recipe for rough Scottish-style oatcakes. I find the shop-bought ones can be on the salty side if you are trying to keep an eye on salt intake, these aren't....
Ingredients
* 225g (8 oz) medium oatmeal, plus extra for dusting
* 1.25ml (¼ tsp) bicarbonate of soda
* 1.25ml (¼ tsp) salt
* 15ml (1 tbsp) unsalted butter
Method
1. Preheat the oven to 180°C, fan 160°C, 350°F, gas mark 4. Mix the oatmeal, bicarbonate of soda and salt in a bowl. Heat the butter and 150ml water in a small pan until the butter melts.
2. Make a well in the centre of the oatmeal mix, pour in the liquid and use a palette knife to mix everything together. The mixture will seem a bit wet, but the oatmeal will gradually absorb all the liquid to give a soft dough.
3. Lightly dust a clean work surface with oatmeal. Tip out the dough, then roll out to about 5mm thick. Use a cutter of your favourite shape to stamp out the oatcakes. Re-roll any trimmings and continue to cut out the biscuits. As a guide here, when I made these earlier I only had to hand a round cutter of about 100 mm - this made 6.
4. Space on a baking sheet or sheets and bake for about 20 - 25 minutes, carefully turning the oatcakes every 5 minutes or so to stop them from steaming and going stodgy. When cooked they should be crisp and lightly golden. Lift onto a wire rack and leave to cool.
Then enjoy. :)
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I love oatcakes with a slab of cheese. Thanks for the recipe. :)
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Thanks Argyllie :)
I'll have a try at those.
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when you say to turn 'em every five mins, do I take it that you refer to flipping them over rather than rotating the tray? (Sorry if it sounds a dozy question but fallen into baking elephant traps before and giving Mrs HGB and excuse for sniggering again is something I try to avoid)
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Where does one buy oatmeal from ?
4 ingredients is about my limit, but Id give them a go if I could find the oatmeal.
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Is oatmeal the same as porridge oats?
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HGB, yes flip/turn them over rather than rotate the tray.
Lardman, this is the oatmeal I happened to buy :
http://www.hamlynsoats.co.uk/product02.htm
It has a recipe on the back, but its more complicated than this one.
I got it in my local Co-op supermarket, I didn't even look in my local T*sco and those are my only choices, but I'm sure they have it too - look near the breakfast cereals. I appreciate it may well not be as widely stocked outside Scotland though.
Yorkie, no it isn't the same. Porridge oats are like rolled flakes, whereas oatmeal is more like a crumb.
:)
Re. the salt content. OH says it could do with more - he's the one we're keeping an eye on it for ::) - but thats the beauty of making your own, you can adjust.
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Ta. Might try some when Mum comes to visit as it's the sort of thing she likes to eat. :)
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I appreciate it may well not be as widely stocked outside Scotland though.
You're not wrong, the only 1 of the big four I can see that stocks oatmeal down here is Waitrose !
I'll have to go find some could you add a little garlic like the really garlic company ones - I love those.
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I'm sure you could add garlic or some herbs even like thyme or rosemary. If doing this I'd add them to the dry mix first. I always tend to try new recipes as they are first though, before I start adjusting that way you can tell more easily how much to adjust. :)
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i havent had an oat cake in years just love them with a bit of butter , like the a little salty though wil give you reipe a go thanks
chrissie b
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Anybody got a reciepe for staffordshire oatcakes? they are very different from a scottish one - more like an oat tortilla if you can imagine it. When I worked in Stone they were a favourite breakfast in the canteen, bacon and cheese oatcakes ........ But they work for all sorts of things.
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there is of course this one! (http://www.allotment-garden.org/recipe/77/recipe-for-north-staffordshire-oatcake/)
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Use your eyes :D :D :D. http://www.allotment-garden.org/recipe/77/recipe-for-north-staffordshire-oatcake/
It's our most talked about recipe (we're both from Staffordshire originally).
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Anybody got a reciepe for staffordshire oatcakes?
Use your eyes :D :D :D. http://www.allotment-garden.org/recipe/77/recipe-for-north-staffordshire-oatcake/
It's our most talked about recipe (we're both from Staffordshire originally).
I used to buy them quite often when we lived down south, I must try your recipe Val! :D
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looks as if I need both kinds of oatmill on my shopping list this week ;)
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Let us know how you get on sourcing it, as Lardman was saying it wasn't too easy to get hold of in his neck of the woods.
:)
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Would oatbran work in this recipe Argyllie? If it does I shall be baking some with rosemary and some with parmesan tomorrow. :)
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Use your eyes :D :D :D. http://www.allotment-garden.org/recipe/77/recipe-for-north-staffordshire-oatcake/
It's our most talked about recipe (we're both from Staffordshire originally).
Oh Duh!! Sorry, just never thought to look. Oatmeal added to the Co-op list (they are better for that sort of thing around here!)
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Would oatbran work in this recipe Argyllie? If it does I shall be baking some with rosemary and some with parmesan tomorrow. :)
I'm not sure, is oatbran not a fine texture of very small flakes?
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Yes it has a fine texture. Oh well, I'll try it anyway as it's good healthy stuff. If it doesn't work the chickens will probably like it. ::)
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It'll probably work out perfectly well, do let us know. :)
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Just made a bach with oatbran which us sassenachs can get easily in Trashco. I added a tablespoon of freshly chopped rosemary and a little more salt (I don't have to watch my intake).
Absolutely scrumdiddlyumptious. :)
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Excellent news! :) How does the texture compare to what you would expect from bought ones?
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Slightly more crumbly than bought ones and as dry as chaff, but then so are the shop variety. :lol: Needed a little more time in the oven, but will definately make more.
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I was wondering if porridge oats given a few seconds in the food processor would work, I'll let you know later.
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I think that will make an entirely different end product, rather like Ice's oat bran biscuits, but even further removed from the original.
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Different but not necessarily worse....
I love how recipes can mutate through you trying alternative ingredients.
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Different but not necessarily worse....
I agree not necessarily worse, but quite a different victual. Flapjacks, anyone? :)
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Result was rather hard but dental bills ignored they tasted good :D
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Did you flavour them with herbs or anything? :)