Counting on … day 393

30th November 2022

Another food associated with Scotland are oatcakes. I make these on the days when I am baking bread as they can go in the oven whilst the oven is warming up to the high temperature needed for the bread.


In a bowl mix 2 tablespoons of flour (white, wholemeal, spelt or rye) and 8 tablespoons of oatmeal. Add a half teaspoon of bicarbonate of soda and a generous tablespoon of oil. If you wish, add a little salt/ black pepper/ chopped rosemary. 

Add sufficient boiling water to bind to a stiff dough.

Grease a baking tray and spread out the dough into a large rectangle (about 30x25cm) either patting it with well floured hands or using a rolling pin. 

Cut the dough into about 16 pieces (you don’t need to separate them as the mixture doesn’t spread).

Bake for 20 minutes or until firm at about 160-200C. Cool on the tray before removing to any air tight tin.

As a variation you incorporate sunflower or chia seeds etc. 

Author: Judith Russenberger

Environmentalist and theologian, with husband and three grown up children plus one cat, living in London SW14. I enjoy running and drinking coffee - ideally with a friend or a book.

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