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

Comments

[maidenmorticia]

Wow, those look store bought in the photo!

I've always wanted to try to make these. And it sounds so easy. I'm inspired!

(p.s. I noticed you forgot to tag for the theme post!)

[liars_dance]

thank you! I use an upturned glass to cut them - makes a great clean edge :)

Re the tag, as they aren't cookies, I didn't tag the recipe :)

[mercy_rain]

They look lovely, but I'm in the US and trying to work out what "medium oats" would be. Here, we have steel cut, rolled, and quick (same as rolled, but rolled thinner for faster cooking). So maybe medium = rolled?

[liars_dance]

What I am using here is cut oats, not rolled oats. So I suppose its the equivalent of your steel cut oats - either medium or coarse cut (we have both here). Does that help?

[browngirl]

Looking carefully at these -- I think they're quivalent to our steel-cut. I'll try the recipe sometime and come back and report, if I have a chance.

[lauramcewan]

I had the same question and was going for the slow-cook (rolled) but if it's steel cut, even better. :)

[browngirl]

This is an enticingly and beautifully written post, luring us in to the hidden beauties of plain-looking biscuits!

[liars_dance]

thank you!

[rosefox]

You should tag this "gluten-free"--as long as the oats are GF (not processed in a place that also processes wheat) it's safe for people with celiac etc.

[behindgrey_eyes]

Those look tasty! I haven't had cranachan in an aaaage. Might need to get one some :DD