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2 1/4 c Rolled oats
1/2 ts Baking powder
1 ts Salt
2 tb Butter; melted
1/3 c Water
From: robertso@ben.dev.upenn.edu (Sydney Robertson)
Date: 17 Nov 1994 19:43:57 -0500
In response to a recent request, here’s an easy recipe for Scottish
Oatcakes from Sheila Lukins’ “All Around the World Cookbook” (ISBN
1-56305-636-4). They’re good served with cheddar cheese and celery sticks.
Slainte! * Scottish Oatcakes *
Preheat oven to 350 degrees fahrenheit. In a food processor, blend 2 cups
oats til they resemble a coarse flour. Transfer to bowl.
Add baking powder and salt to oats and mix well. Add melted butter and
combine with a wooden spoon, using the back of the spoon to break up the
lumps. Add the water, a little at a time, until the dough is combined.
Scatter the remaining 1/4 cup oats on the work surface. Gather the dough
into a ball and roll it in the oats. Roll out the dough to an 1/8 inch
thickness. Using a cookie cutter (or the open end of an ordinary water
glass), cut the dough into 2 1/2 inch rounds.
Using a spatula, transfer oatcakes to a baking sheet and bake for 15
minutes. Let cool for 15 minutes and store in an airtight container. Makes
20 oatcakes
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
20 Servings
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