Scottish Style Oatcakes
 
Cook time
Total time
 
Ploughman's Lunch - a simple delicious snack with oatcakes, cheese, chutney, pickles and scotch
Author:
Cuisine: Scottish
Ingredients
  • 1 ½ cup of Scottish Oats (or sub any whole grain oats) I use Organic Scottish Oatmeal
  • ½ cup of oat flour, spelt flour or whole wheat flour
  • ¼ cup fresh buttermilk, kefir or yogurt (homemade is preferable)
  • ¼ cup hot water
  • ¼ tsp. of salt
  • ¼ tsp. aluminum free baking soda or powder
  • ¼ cup melted butter
  • flour for dusting
Instructions
  1. In a medium bowl combine oats, flour, buttermilk and water. Mix well. Cover bowl and let sit on counter top overnight, or at least 8 hours.
  2. The next day, preheat oven to 325F. Add the salt, baking soda and melted butter to the bowl. Mix everything with a fork, and break it up evenly. If it is too dry, add a bit more liquid – maybe a tablespoon or so. With your hands, form into a ball. Sprinkle a dusting of flour on your counter top or a large cutting board. Roll the dough out to ¼ inch thick. Then cut with the top of a glass into round shapes. Be sure to re-roll the scraps to make more cakes.
  3. Place cakes about ¼ inch apart on a baking sheet. Bake in the oven for about 20-25 minutes, until golden. Let cool. Makes 6-8 cakes. This recipe is easily doubled.
Recipe by The Yum Queen at https://yumqueen.com/scottish-style-oat-cakes-an-outlandish-ploughmans-lunch/