Oat Cakes

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In my last post I mentioned that I have been eating some really yummy minestrone soup quite a lot lately. I feel it’s a great substitute for those sunny days when you don’t feel like eating something too heavy and when you don’t fancy a bowl of salad either. When it comes to soup I tend to always have oatcakes and cheese alongside it, however, I have never attempted to make my own oatcakes. Last week I had been looking through some of my mum and grans old recipe books and came across a hand scribbled note for some traditional Scottish oatcakes. The recipe was ridiculously straightforward and they tasted amazing! Perfect with some hearty cheese, smoked salmon or chutney.

225g oats
60g wholewheat flour
1/2 tsp bicarbonate of soda
60g butter
1 tsp salt
1/2 tsp sugar
60-80ml hot water

Method

1. Pre-heat the oven to 190C.

2. Mix together the oats, flour, salt, sugar and bicarbonate of soda.
Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.

3. Add the water bit by bit and combine until you have a reasonably thick dough. You may feel you need to add a bit more water or flour, it all depends on the type of oats you use.

4. Sprinkle some extra flour on a work surface and roll out the dough to approx. 1/2cm thickness. Use a scone cutter to cut out the shapes (coincidentally if you use an upturned whisky glass it apparently makes the perfect size)

5. Place the oat cakes on a baking tray and bake for approx. 20-30mins or until slightly golden.

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