Scottish rough oatcakes

[liars_dance]

I bake these often; they're really easy to make, lend themselves beautifully to either sweet or savoury toppings (I prefer them to toast with some marmalade for breakfast), but are equally good on their own. I love them best with fresh goats cheese and my own homemade red onion chutney *g* But now I have found another use for them - finely crumbled into good quality vanilla icecream along with some lightly crushed raspberries and a drizzle of runny honey *slurp* What a wonderful combination - rather like a quick and alcohol free version of my all time favourite dessert, Cranachan...





Ingredients (makes about 20 oatcakes)

• 225g (8 oz) medium oatmeal (not porridge oats) or a mix of medium and coarse oatmeal, plus extra for dusting
• 1.25ml (¼ tsp) bicarbonate of soda
• 1.25ml (¼ tsp) salt
• 6 good grinds of black pepper
• 15ml (1 tbsp) unsalted butter
• 100ml (5 oz) water

Method

• Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4. Put the oatmeal, bicarbonate of soda, salt and black pepper into a bowl and mix well.
• Heat the butter and water in a small pan until the butter melts.
• Make a well in the centre of the oatmeal mix, pour in the liquid and use a palette knife or large spoon to mix everything together. The mixture will initially seem a bit wet, but the oatmeal will gradually absorb all the liquid to give a soft dough. You can always add some more oatmeal if unsure.
• Dust a clean work surface with oatmeal. Tip out the dough, then roll out to about 5mm thick. Use a small round cutter to stamp out the oatcakes or use your favourite shapes. Re-roll any trimmings and continue to cut out the biscuits.
• Space the oatcakes over 2 baking sheets and bake for about 20 minutes, carefully turning the oatcakes halfway through to stop them from steaming and going stodgy. When cooked (and cooled) they should be crisp and lightly golden. Lift onto a wire rack and leave to cool completely.
• Will keep in an airtight container for up to 5 days - but not in our house... ;)

Edit - to try to clarify the principal ingredient, i.e. coarse oatmeal. I use a mix of this and a finer cut/ground oatmeal.



But do not use these, i.e rolled oats: