Scottish Oatcakes 2

The World’s Best Oatcakes

Ingredients

1 ½ cups white flour
2 cups rolled oats or oatmeal
1 teaspoon baking powder
¼ teaspoon salt
¼ cup sugar
¼ pound of butter
¾ cup buttermilk (or sweet milk soured with a little vinegar)

Directions

Mix dry ingredients together.
Cut in ¼ pound butter.
Add ¾ cup buttermilk (or sweet milk soured with a little vinegar).

Work the dough briefly with your hands, adding a few more sprinklings of flour, until it is no longer sticky. Divide dough into 6 lumps. Patting it with your hands, shape the six lumps into flat disks, about 4 or 5 inches in diameter, doesn’t matter how thick. Put them on a buttered cookie tin. Cut each disk into quarters but don’t separate them. With the point of a butter knife, print a small cross into each quarter. (An old Irish cook told me this lets the devil out and makes them keep better; I never omit this step.)

Bake them in a preheated oven at 400 degrees F. for about 15-20 minutes, until they start to be tinged with brown. Turn the oven off, leave the oven door ajar, and let them crisp up on the outside for ten minutes more. Break the quarters apart. Serve them hot or cold with butter, cheese, or jam. A nice hot tea would be great as well.

More Info

Servings / Yield: Unspecified
Prep Time: Unspecified   /   Total Time: Unspecified
Category: Baked Goods
Keywords: testing