Rough Scottish Oatcakes

100g medium oatmeal

100g porridge oats

black pepper (about 6 twists) according to taste

¼ teasp salt

50ml extra virgin olive oil

Mix the dry ingredients together in a bowl.

Pour on oil and a couple of glugs of boiling water.

Mix well into a firm, not sticky, dough. If its too sticky add a bit more oatmeal.

Form a ball and leave for 3 or 4 minutes.

Roll out to 5mm thickness on a floured surface and dust with flour if sticky.

Either cut into rounds or as I did cut into triangles.

Bake for 20 mins at 180°C or 160°Fan oven Gas mark 4 after which turn over and bake for a further 10 mins

Cool on a rack

Store in an airtight container.

These are good with all manner of toppings, for example, honey, butter, cheese or jam.

One of these is topped with  French soft cheese with herbs and the other with humous

One Response to “Rough Scottish Oatcakes”

  1. The Moiderer March 8, 2012 at 8:07 am #

    Hmm that could work with gluten free oats. Thankyou

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