The Oatcakes Recipe These Scottish oatcakes are perfect with cheese and chutney. Made with just oats, they become a good wheat-free option.
1 1⁄4 cups rolled oats, plus extra for dusting
3⁄4 cup whole wheat flour, plus extra for dusting
3⁄4 tsp salt
freshly ground black pepper
1⁄2 tsp baking soda
2 tbsp olive oil
1 Preheat the oven to 350‹F (180‹C).
2 Mix the dry ingredients together in a bowl. Whisk together the oil with 4 tablespoons freshly boiled water.
3 Make a well in the center of the flour mixture and pour in the liquid, mixing it together with a spoon to form a thick paste.
4 Lightly flour a work surface with a mixture of flour and oats and turn the paste out onto it. Knead together briefly until it forms a dough.
5 Gently roll the dough out, being aware that the more oats you use, the more delicate it will be and cracking is likely.
6 It is difficult to bring the pastry together again after the first rolling, so cut as many oatcakes as possible with the first rolling.
7 Roll the dough to a thickness of 1.4in (5mm) and cut out the oatcakes. If the dough has difficulty coming together after the first cutting, put it back in the bowl and add a drop or two of water to help it amalgamate again, then re-roll and cut more oatcakes.
8 Place the oatcakes on several non-stick baking sheets and bake at the top of the oven for 10 minutes, then turn them over and continue to bake for another 5 minutes, until golden brown on both sides.
9 Remove the oatcakes from the oven and leave on the sheets for 5 minutes, before transferring to a wire rack to cool completely.
10 STORE The oatcakes will keep in an airtight container for 3 days.
These traditional Scottish oatcakes can be made using just oats, or with a mixture of both oats and whole wheat flour. Made using only oats they are ideal for those who want to avoid wheat, but this does produce a more delicate, crumbly cake, and will need gentle handling when cutting out.