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Title: Scottish Oatcakes #1
Categories: Bread
Yield: 20 Servings
| 2 1/4 | c | Rolled oats |
| 1/2 | ts | Baking powder |
| 1 | ts | Salt |
| 2 | tb | Butter; melted |
| 1/3 | c | Water |
From: robertso@ben.dev.upenn.edu (Sydney Robertson)
Date: 17 Nov 1994 19:43:57 -0500 In response to a recent request, here's an easy recipe for Scottish Oatcakes from Sheila Lukins' "All Around the World Cookbook" (ISBN 1-56305-636-4). They're good served with cheddar cheese and celery sticks. Slainte! * Scottish Oatcakes *
Preheat oven to 350 degrees fahrenheit. In a food processor, blend 2 cups oats til they resemble a coarse flour. Transfer to bowl.
Add baking powder and salt to oats and mix well. Add melted butter and combine with a wooden spoon, using the back of the spoon to break up the lumps. Add the water, a little at a time, until the dough is combined.
Scatter the remaining 1/4 cup oats on the work surface. Gather the dough into a ball and roll it in the oats. Roll out the dough to an 1/8 inch thickness. Using a cookie cutter (or the open end of an ordinary water glass), cut the dough into 2 1/2 inch rounds.
Using a spatula, transfer oatcakes to a baking sheet and bake for 15 minutes. Let cool for 15 minutes and store in an airtight container. Makes 20 oatcakes
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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