Simple Sundays: Wee Scottish Oatcakes

scottish oatcakes

When I was a wee one, my family spent summer with my Gran in Glasgow and, oddly the Scottish suburbs are the setting of a host of my favorite foodie memories. The sun would stay out late, allowing all the kids to run about and play till way past  winter bed time. The ice cream truck made frequent appearances, delivering soft serve ice cream with raspberry syrup, complete with a glorious chocolate flake jutting out the top. This sweet treat was supplemented by a bag of soor ploom hard candies and a bottle of Irn Bru (the nectar of the gods). Och aye, it is a wonder I slept at all those summer nights and didn't develop some sort of permanent sugar twitch.

That being said, when it came to snacks in between my sugar binges, my Gran always had oatcakes on hand. Though not the most razzle dazzle thing in the world, they are hearty, low-cal, have great texture and are the perfect vehicle for any topping (savory or sweet- give jam a go). They taste like Scotland to me and paired with my new Outlander obsession (MUST. WATCH. MEOW), I have a feeling I will be wearing tartan more often and changing my ringtone to Scotland the Brave before I know it. 

 

Ingredients: 

  • 8.1 oz quick cook steel-cut oats
  •  2.1 oz all-purpose flour
  •  1.5 tsp salt
  • Pinch of sugar
  • 2.2 oz unsalted butter
  •  1 cup boiling water

How to:

  • Pre-heat the oven to 375 F
  •  Mix together all dry ingredients in a big bowl
  • Microwave butter till melted… pour over dry ingredients and rub together until it looks like chunky sand
  •  Pour boiling water over dry ingredients a little at a time… you want a thick dough that holds easily but is not super wet. When you feel you have the right consistency, roll out on a surface with a little flour and some sprinkled oats. Keep the dough as thick as you would a chunky cookie and cut into desired shape.  
  • Line a baking tray with wax paper and bake till dried out (like 30 mins).. they should be a little brown on top but most importantly dry like a cracker.
  •  Have with smoked salmon, butter, and dill or a lovely jam. They also keep for a good long while in an airtight container. 
Posted on April 13, 2015 and filed under snacks, world travel.