Scottish Oatcakes Recipe - Cooking Index
Scottish Oatcakes Recipe - Cooking Index
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Courses: Dessert| 1 1/2 cups | 93g / 3.3oz | Old-fashioned oats |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 cup | 99g / 3.5oz | Chilled solid vegetable shortening - cut into pieces |
| 1/4 cup | 59ml | Buttermilk |
Preheat oven to 350 degrees.
Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms.
Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
This recipe yields about 18.
Source:
Bon Appetit, November 1998
Average rating:
10 (3 votes)
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