Grow Your Own Magazine

I was wondering if anyone had a recipe for savoury oatcakes, like the ones made by Nairns (especially the cheese ones ) I've been eating them with my lunch, but thought that maybe it was something I could make myself?

They can't be too hard to make, surely??

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hi OWG - googled for this one Oatcakes Recipe Page on Undiscovered Scotland - adding cheese at any point would be okay I'd think! They do look nice!

can't find recipe at mo (but sure would work with recipe deezyb given),try adding e few fennel seeds 2 the mix,was unsure it would taste good but made some the other week & were yum! also,go with instructions 2 roll out real thin,1st batch i made 2 thick & they turned out quite soggy.

When you say 'oatcakes' do you mean the scottish biscuity types or the Staffordshire window leather types?

valmarg

hi


Servings: Makes 36 oatcakes.

INGREDIANTS
Ingredients2 cups old-fashioned rolled oats
2 sticks (1 cup) unsalted butter
2 cups whole-wheat flour
2 teaspoons baking powder
1 1/2 tablespoons packed light brown sugar
1 teaspoon salt
1/2 cup milk

Preparation

Preheat oven to 350° F. and butter 2 large baking sheets.
In a food processor pulse oats until finely chopped. Cut butter into bits. Add butter to oats with all remaining ingredients except milk and pulse until mixture resembles coarse meal. Add milk and pulse until mixture just forms a dough.

On a lightly floured surface halve dough and wrap 1 half in plastic wrap. Roll out remaining dough 1/8 inch thick (about a 14-inch round) and with a 3-inch fluted round cutter cut out about 18 oatcakes.

On baking sheets arrange oatcakes about 3/4 inch apart and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pale golden, about 20 minutes.
Transfer oatcakes to a rack to cool completely. Make more oatcakes with remaining dough in same manner.
Oatcakes may be made 1 week ahead and kept in an airtight container at room temperature.

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Oooh I do love the Staffordshire ones, toasted under the grill until warmed, coated in Marmite and rolled up. Yummeh!

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