from one generation to the next
I don’t buy dry biscuits (crackers) because they tend to be made with wheat flour and palm oil. I don’t buy rice cracker either as they are usually flavoured with too much salt, soy, powdered onion or chemical additives. This means my choices are severely limited when I’m serving a cheese platter.
Oatcakes made with natural ingredients and imported from the UK are readily available from good food stores, but the prices charged would leave you thinking they flew here first class. I just had to have a go at making them myself. My first trial late last year was a disaster so I put the idea aside.
Reading “English Bread and Yeast Cookery” for the Cookbook Guru gave me the first hint that oatcakes as I know them were made simply with fine oats, minimal fat and water. However Elizabeth David leaves the guidance to baking Scottish Oat Cakes to other authors and focusses on regional variations from the northern English counties, none which would fulfil my needs.
Inspired by a post which landed in my WordPress Reader from Frugal Feeding‘s blog, my next attempt at Scottish Oat Cakes was a vast improvement, but there was still room for improvement for my taste, so I tweaked the recipe and tried again.
Third time lucky they say. This batch was fantastic. They were crisp but strong and tasted only of toasty oats. A batch of oatcakes is quick, simple and cheap to prepare and from now on will be my biscuit of choice to serve with cheese.
Preheat the oven to 160C fanforced and line an oven tray with baking paper.
Mix together the oats, oatmeal, salt and pepper.
Add the olive oil and stir briefly to distribute it through the oats.
Add the water and mix to an easily handled dough.
Knead the dough for 30 seconds.
On a lightly floured bench roll the dough until it’s 5mm thick.
Use a 4.5cm round cookie cutter to cut out the oatcakes.
Reroll and cut the trimmings once only.
Bake until crisp and lightly browned, about 20 minutes.
Transfer to a wire tray to cool
Store in an airtight container.
Makes 3 dozen.