Oatmeal Cakes From Scotland |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is for a sweet oatcake. This is more like a biscuit instead of the conventional oatcake. Oatmeal was a staple of the Scottish diet and has been described as the backbone of many a sturdy Scotsman. Read more . Ingredients:
1 teacup of medium grain oatmeal |
1 teacup of all-purpose flour |
1/2 teacup of milk, homogenized |
1 tablespoon light brown sugar |
3 ounces butter or margarine |
1 teaspoon salt |
1 teaspoon baking soda |
note: i always double this recipe. i also like to allow the mixture to sit for at least 5 minutes to allow the oatmeal to soften somewhat and the baking soda to start working. |
Directions:
1. Sieve the flour, salt and baking soda into a bowl.
2. Add the oatmeal and stir.
3. Cut the butter or margarine into small portions and rub into the mixture with your fingers.
4. Add the sugar and mix well.
5. Pour in milk and mix until you have a stiff but workable dough.
6. Sprinkle some flour on a worktop surface.
7. Turn the dough onto it and sprinkle a little flour on the top.
8. Roll out thinly (1/2 inch thick) and prick over with a fork.
9. Cut into rounds with a scone cutter and place on a greased baking sheet.
10. Bake in a pre-heated 350F/180C/Gas Mark 4 oven for 15 - 20 minutes. Use a palette knife to lift the biscuits onto a wire cooling rack.
11. Store in an airtight tin.
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