Breed Oatcakes from the Far Northeast Corner of Scotland
Discover the rustic charm of 'Breed Oatcakes from the Far Northeast Corner of Scotland,' a traditional Scottish recipe that celebrates the natural simplicity of wholesome oatmeal. These crisp and hearty oatcakes are made with medium oatmeal, a touch of plain flour, and just the right amount of butter for a crumbly yet satisfying texture. A pinch of baking soda and salt enhances their flavor, while a splash of boiling water brings the dough together with a beautifully rustic, handmade touch. Perfectly golden and deliciously versatile, these oatcakes are an ideal accompaniment to cheese, soups, or even a dollop of jam. Ready in under an hour, they’re easy to prepare and store for up to a week, making them a wonderful addition to any teatime or snack platter. Experience a true taste of Scotland with this simple yet timeless recipe!
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Ingredients
- 250 grams Medium oatmeal (Scottish oats)
- 50 grams Plain flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 50 grams Unsalted butter, chilled
- 100 milliliters Boiling water
Directions
Step 1
Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the medium oatmeal, plain flour, baking soda, and salt. Stir until evenly distributed.
Step 3
Using a box grater or a pastry cutter, grate or cut the chilled butter into small pieces. Rub the butter into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
Step 4
Slowly pour the boiling water into the mixture a little at a time, stirring continuously with a wooden spoon or your hands, until the dough comes together. The dough should be slightly sticky but manageable.
Step 5
Lightly flour a clean surface with a small amount of plain flour or oatmeal, and turn the dough out onto it. Roll the dough to about 3–4 millimeters thick.
Step 6
Using a round cutter or the rim of a glass, cut out oatcakes and transfer them carefully to the prepared baking sheet. Gather and re-roll any scraps to make more oatcakes.
Step 7
Bake in the preheated oven for 20–25 minutes, or until the oatcakes are firm and golden brown at the edges.
Step 8
Remove the oatcakes from the oven and allow them to cool completely on a wire rack before serving. Store in an airtight container for up to one week.
Nutrition Facts
| Serving size | (457.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1483.8 |
| Total Fat 60.3g | 0% |
| Saturated Fat 28.9g | 0% |
| Cholesterol 110.7mg | 0% |
| Sodium 2443.4mg | 0% |
| Total Carbohydrate 206.9g | 0% |
| Dietary Fiber 26.4g | 0% |
| Total Sugars 6.4g | |
| Protein 36.8g | 0% |
| Vitamin D 32.1IU | 0% |
| Calcium 144.1mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 1001.8mg | 0% |
Source of Calories