Wheat doesn't grow in the Scottish Highlands, but oats do. Oatcakes
are still popular in Scotland, although now they typically contain
some wheat flour.
* Exported from MasterCook *
Oatcakes, Scottish
Recipe By : Andrea Geary
Serving Size : 20 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces Scottish Oatmeal -- (1C) see directions
2 1/2 ounces all-purpose flour -- (1/2C)
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
4 tablespoons unsalted butter -- melted
3 tablespoons hot water
You'll need a sharp-edged 2 1/2-inch biscuit cutter for this recipe;
a glass will not cut through the dough. We developed this recipe with
Bob's Red Mill Scottish Oatmeal, a stone-ground oatmeal with a
texture between that of steel-cut oats and oat flour, which is
available at well-stocked supermarkets and online. If Scottish
oatmeal is unavailable, process 3/4 cup plus 2 tablespoons (5 ounces)
steel-cut oats in a food processor until they're about half oat flour
and half oat pieces, about 2 minutes, or blend in a blender for about
15 seconds. Serve with cheese and honey or salted butter and jam or marmalade.
Adjust oven rack to middle position and heat oven to 325F. Line
rimmed baking sheet with parchment.
Whisk together oatmeal, flour, sugar, salt, and baking powder in
bowl. Stir in butter and water until all ingredients are moistened.
Transfer mixture to lightly floured work surface and press and knead
until mixture comes together into dough. Press to 1/2-inch thickness.
Using rolling pin, roll dough to 12-inch round of about 1/8-inch
thickness. Using 2 1/2-inch biscuit cutter, cut out rounds. Using
thin metal spatula, transfer to prepared baking sheet. Scraps may be
rerolled and cut until all dough is used.
Bake until oatcakes are firm to touch, 24 to 27 minutes, rotating
sheet halfway through baking. Transfer oatcakes to wire rack to cool
completely, about 20 minutes. Serve. (Oatcakes may be stored for up
to 3 weeks; if they soften, recrisp in 325F oven for 5 to 7 minutes.)
Description:
"Wheat doesn't grow in the Scottish Highlands, but oats do.
Oatcakes are still popular in Scotland, although now they typically
contain some wheat flour."
Source:
"Cook's Illustrated, May & June 2023"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 62 Calories; 3g Fat (40.8%
calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber;
6mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2023 - 0402