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.
Oatcakes
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.
The Green Tau 