CLEANED-UP SCOTTISH OATCAKES
We have been enjoying Oatcakes for breakfast since my now-adult children were toddlers. With white flour and shortening among the ingredients, the original recipe was NOT clean, so after I started eating healthy I found a way to make them good for us. The best part is that no-one can tell the difference- really!
Provided by NancyAnne
Categories Breakfast
Time 30m
Yield 18 Oatcakes, 9 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375.
- Mix the dry ingredients, then cut the shortening in until it resembles fine crumbs. (I gave up on this and just smooshed it with my hands.) Add water, 1 tablespoon at a time, until mixture forms a stiff dough when you press it together. (Alternatively, you can mix this in your food processor).
- On lightly wheat-floured surface, roll the dough out to about 1/8-inch thick. If needed, use ice water as "glue" to patch it together- It might fall apart a little. Cut into rounds with a large cookie cutter or the top of a glass about 2 1/2" in diameter. Or you can cut it into squares with a knife. Place on and ungreased baking sheet.
- Bake until the oatcakes start to brown, about 12-15 minutes. Cool a bit on a wire rack, if your gang will wait that long.
- To serve, top with whatever you find in your kitchen. These are not sweet, so they make a great base for sweeter toppings like jelly and honey. Other toppings we've use are peanut butter, butter, sliced fruit, cream cheese and coconut. I think we even used chocolate chips a time or two. Use your imagination!
- Per serving (2 oatcakes): 183 calories, 3g protein, 16g carbohydrate, 12g healthy fats, 2.5g fiber, 135mg sodium.
Nutrition Facts : Calories 217.2, Fat 13.6, SaturatedFat 10.7, Sodium 135.2, Carbohydrate 21.1, Fiber 3.3, Sugar 0.1, Protein 4.7
TRADITIONAL SCOTTISH OATCAKES
Small oat biscuits that are traditionally eaten in Scotland with cheese or pate' as a snack, we sometimes have them for a light lunch with a side salad.Last time I made them we had #211001 French Tarts French onion marmalade,with them and it was a perfect addition.
Provided by Tea Jenny
Categories European
Time 25m
Yield 10-12 oatcakes
Number Of Ingredients 6
Steps:
- Pre-heat the oven to 200c or 400f.
- Cover a baking tpay with greaseproof paper.
- Melt the lard until compleately melted.
- Place dry ingredients in a bowl and add melted lard and water.
- Mix until dough is formed.
- Sprinkle some oatmeal on work surface and roll out dough about 1/2 centimetre thick and cut out as many as you can.
- Place oatcakes in oven for 10 to 15 minutes or until the edges are browning.
- Place on a wire rack to cool.
Nutrition Facts : Calories 54.8, Fat 1.8, SaturatedFat 0.6, Cholesterol 1.2, Sodium 121.8, Carbohydrate 8.4, Fiber 1.3, Sugar 0.1, Protein 1.8
SCOTTISH OATCAKES
Forget shop-bought and make your own oatcakes. Perfect for serving with cheese or your favourite dips, they're easy to make, with a just a few simple ingredients
Provided by Katie Hiscock
Categories Side dish, Snack
Time 40m
Yield Makes 16 oatcakes plus trimmings
Number Of Ingredients 6
Steps:
- Heat the oven to 190C/170C fan/gas 5. Mix together the oats, flour, salt, sugar and bicarbonate of soda. Add the butter, then rub together until it's the consistency of large breadcrumbs.
- Gradually pour in 60-90ml water from a recently boiled kettle, stirring until it forms a thick dough.
- Sprinkle some extra flour on a work surface and roll out the dough to about ½cm thickness. Use a cookie cutter to cut out about 16 rounds (the final number of oatcakes depends on the size of cutter you use).
- Place the oatcakes on a baking tray and bake for 20 mins or until golden.
Nutrition Facts : Calories 99 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.46 milligram of sodium
STAFFORDSHIRE OATCAKES
My husband is from Cheshire, near to the border with north Staffordshire and he grew up with these. I'd never heard of them until I met him but rapid grew to love them. We like them best with cheese in the middle, rolled up and heated under the grill till the cheese melts as a snack but they can also be eaten as breakfast served with crispy bacon and fried mushrooms, I've also had them cold rolled up with crem cheese and smoked salmon. So I am really pleased to have found this recipe by the Hairy Bikers and have posted it here for safe keeping.
Provided by Lou van
Categories Low Cholesterol
Time 3h40m
Yield 12 cakes
Number Of Ingredients 8
Steps:
- Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined.
- Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.)
- Cover the batter with a damp, clean tea towel and set aside for 3-4 hours (or up to 8 hours), to allow the gluten in the batter to develop.
- Once ready to cook the batter, whisk in the baking powder until well combined.
- Heat one teaspoon of the vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter.
- Fry the oatcake for 1-2 minutes, or until golden-brown on one side.
- Flip the oatcake and fry for a further minute, or until golden-brown on both sides.
- Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper.
- Repeat the process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm.
Nutrition Facts : Calories 181.6, Fat 5.9, SaturatedFat 0.8, Sodium 106.3, Carbohydrate 27.3, Fiber 2.4, Sugar 0.3, Protein 5.1
SCOTTISH OATCAKES
From Nigella Lawson's How to be a Domestic Goddess. NOTE: I made these for the first time yesterday and would like to give some tips. You may want to use a bit more salt, perhaps 1/4 tsp. as a pinch was not enough, and I'm not a heavy salt user. Also, after you've added the hot water and mixed it all up, you may want to let it cool down for a few minutes so it will be easier to handle.
Provided by CulinaryQueen
Categories Lunch/Snacks
Time 30m
Yield 20-24 oatcakes
Number Of Ingredients 5
Steps:
- Preheat oven to 200C/400°F.
- Put the oats, salt and baking soda in a bowl.
- Make a well, pour in the lard and stirring with a wooden spoon, add in enough of the hot water to make a stiff dough. If you're using oatmeal, you should need about 75 ml; with porridge oats, you may need as much as 200 ml.
- Knead it for a while to make it come smoothly together, then roll out as thinly as you can.
- Cut into triangles or rounds.
- Bake on an ungreased baking sheet for 15-20 minutes, or until the edges are turning golden-brown and the oatcakes themselves are firm (they'll crisp up on cooling).
- Remove to a wire rack to cool.
Nutrition Facts : Calories 53.8, Fat 1.4, SaturatedFat 0.4, Cholesterol 0.6, Sodium 24.1, Carbohydrate 8.4, Fiber 1.2, Sugar 0.2, Protein 2
SCOTTISH OATCAKES
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.
Provided by Grace Gordon
Categories Bread Milk/Cream Breakfast Bake Oat Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. 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.)
PEANUT BUTTER OATCAKES
You know those delicious oatcakes you can sometimes buy at local coffee shops? After several trials I have finally come up with a recipe that satisfies my oatcake craving (and gives my bank account a break!). Hope you enjoy the yummy melt-in-your-mouth texture of this as much as I do =)
Provided by Asian Sensation
Categories Lunch/Snacks
Time 20m
Yield 4 oatcakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Using a food processor or blender, grind 1 cups of oats until fine.
- In a large bowl, mix ground oats, the remaining 1/2 cup of oats, all-purpose flour, baking powder, salt, and brown sugar.
- Add peanut butter to dry ingredients and mix with spoon or hands. Texture will be crumbly.
- Add cold water and vanilla extract and mix well to combine.
- Grease an 8x8" baking dish. Press oatcake batter into dish.
- Bake 15 to 20 minutes, or until top is lightly browned.
- If desired, melt 1/4 cup of chocolate chips and drizzle over oatcakes.
- Enjoy!
Nutrition Facts : Calories 771.2, Fat 27.4, SaturatedFat 5.5, Sodium 477.8, Carbohydrate 113, Fiber 8.1, Sugar 45.1, Protein 23.5
SCOTTISH OATCAKES
Make and share this Scottish Oatcakes recipe from Food.com.
Provided by Diana Adcock
Categories Grains
Time 40m
Yield 16 oatcakes
Number Of Ingredients 5
Steps:
- Combine oatmeal, salt and baking soda.
- Pour in the melted butter, milk, and enough water to make a stiff dough.
- Turn the dough onto a floured surface and quickly knead for 30 seconds.
- Roll dough to 1/4 inch thickness and cut out cakes with a 3-inch cookie cutter or glass.
- Transfer to a lightly greased baking sheet and bake at 350 for 30 minutes, or until oatcakes begin to brown.
- Cool on a rack and store in an airtight tin.
Nutrition Facts : Calories 69.6, Fat 2, SaturatedFat 0.8, Cholesterol 3, Sodium 96.8, Carbohydrate 10.5, Fiber 1.5, Sugar 0.2, Protein 2.7
More about "cleaned up scottish oatcakes food"
SCOTTISH OATCAKES | RECIPES | MOORLANDS EATER
From moorlandseater.com
5/5 (7)Category Snack, Bread, CheeseCuisine British, ScottishTotal Time 55 mins
- Preheat the oven to 180C/160C Fan/Gas 4.Line 2 baking trays with baking parchment or greaseproof paper.
- If you want to make your rolled or porridge oats a little finer, very briefly whizz in a food processor or similar However, leaving some larger pieces of oat gives a nicer texture.
- Pour the olive oil or melted butter into the well, along with 100ml of the boiling water.Stir quickly to bring the mixture together into a firm dough. Add more boiling water if necessary.
OATCAKES RECIPE - CHRISTINA'S CUCINA
From christinascucina.com
4.6/5 (65)Total Time 20 minsCategory Bread, Cookies & PastriesCalories 70 per serving
- Place the oatmeal in a food processor and process until it has become like flour; a few hard pieces are fine.
CRUNCHY ROUGH SCOTTISH OATCAKES - GREEDY GOURMET
From greedygourmet.com
TRADITIONAL SCOTTISH OATCAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
SCOTTISH OATCAKES - SAVOR THE FLAVOUR
From savortheflavour.com
OLD-FASHIONED SCOTTISH OATCAKES - MY ISLAND BISTRO …
From myislandbistrokitchen.com
EASY SCOTTISH OATCAKES RECIPE - SCOTTISH SCRAN
From scottishscran.com
4.5/5 (30)Total Time 40 minsCategory Savoury RecipesPublished Oct 8, 2020
SCOTTISH AND NOVA SCOTIAN OATCAKES | COOK'S ILLUSTRATED
From americastestkitchen.com
SCOTTISH OATCAKES: A QUICK AND EASY SNACK - PUDGE FACTOR
From pudgefactor.com
EASY OATCAKE RECIPE - TRADITIONAL SCOTTISH OATCAKES - PENNY'S …
From pennysrecipes.com
SCOTTISH OATCAKES | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
OATCAKES RECIPES - BBC FOOD
From bbc.co.uk
TRADITIONAL SCOTTISH OATCAKES - THE WEE LARDER BY ANGIE MILNE
From angiemilne.com
SCOTTISH VEGAN OATCAKES - TRADITIONAL PLANT-BASED COOKING
From traditionalplantbasedcooking.com
OIL-FREE SCOTTISH OATCAKES - TRADITIONAL PLANT-BASED COOKING
From traditionalplantbasedcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love