Savory oatcakes (or bannocks) are quintessentially Scottish. Perfect with some hearty cheese, smoked salmon and dill, cherry jam or chutney.
In Scotland, oatcakes are made on a girdle or by baking rounds of oatmeal on a tray. If the rounds are large, they are then sliced into triangular shapes. Oats are one of the few grains which grow well in the north of Scotland and were, until the 20th century, the staple grain used.
The texture may vary from rough to fine depending on how the oats are ground. Oatcakes may be slightly chewy or hard depending the water content and how long they are cooked.
60g wholewheat flour
1/2 tsp bicarbonate of soda
60g butter/olive oil margarine
1 tsp salt
1/2 tsp sugar
60-80ml hot water
Pre-heat the oven to 190C.
Mix together the oats, flour, salt, sugar and bicarbonate of soda.
Add the butter and pulse in the food processor. This will make rolled oats finer into more of an 'oatmeal' as well.
Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough that comes together. The amount of water varies; depending on the oats.
Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes. The final number of oatcakes depends on the size of cutter you use. In a wonderfully Scottish way you can use an upturned whisky glass to make the perfect size!
Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.
Its nice if they are slightly chewy so be careful not to overbake.