Scottish Oat Cakes Food

SCOTTISH OATCAKES

Steps:

• Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
• Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
• Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

SCOTTISH OAT CAKES

Steps:

• Pre-heat the oven to 190C.
• 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.
• Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
• Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use.
• In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :-)
• Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.

SCOTTISH OATCAKES

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.)

SCOTTISH OAT CAKES

Steps:

• Sift flour, sugar, baking powder and salt together.
• Mix in rolled oats, cut in butter thoroughly, gradually add milk, stirring until dough is formed.
• Roll dough on lightly-floured surface to 1/8" thickness.
• Place on greased baking sheet, bake at 375ºF. for 12 - 15 minutes or until slightly browned.
• NOTE: After placing dough on cookie sheet I use a pizza cutter to score dough into cracker-size squares and pricked each square with a fork a few times. Break apart at score lines after cooling.

SCOTTISH OAT CAKES

Steps:

• Preheat oven to 325 degrees F. Grease a baking sheet.
• Place all but two tablespoons of the Scottish oatmeal in a bowl with flour, sugar, salt and baking powder. Stir until combined.
• Add butter and stir until evenly distributed. With a fork, mix in water, just until moistened. Pat dough into a ball, and then flatten slightly. Sprinkle reserved 2 tablespoons oats on a board. Roll dough out 1/4 inch thick. With a 2 to 3 inch round cutter, cut dough into rounds. Re-roll and cut scraps. Place oatcakes about 1/4 inch apart on prepared baking sheet.
• Bake at 325°F until Scottish oatcakes are golden, approximately 25 minutes. Let cool on a rack. Enjoy plain, or serve with jam or cheese.

TRADITIONAL SCOTTISH OATCAKES

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.

SCOTTISH OATCAKES

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.

SCOTTISH OATCAKES

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.