Recipe by Mille®
This recipe truly is an endangered species, even in Scotland. That surprises me, because they are so nice and crisp and simple to make. Slather them with butter and jam, or top them as you would any other crackers.
Top Review by Sandra S.
Works good I'm a novice cook but coming from North East Scotland and having lived their all my life then I've eaten my fair share of these. Taste good. Will get my Mum to help me hone my skills. I'll just say to anyone not from North East Scotland you need medium grade Scottish oatmeal not porridge oats (which is what I think Americans call oatmeal). It wouldn't work the same at all I think then. The ingredients form into a grand dough and is very workable so it this doesn't happen you are probably using the wrong stuff :)
- 4 ounces oatmeal (old-fashioned, NOT instant or 1-minute)
- 1 tablespoon melted beef drippings, bacon fat or vegetable oil
- 1 pinch salt
- 2 -3 tablespoons boiling water
Directions See How It's Made
- Sprinkle a baking board with medium oatmeal.
- Mix together the ingredients and form into a ball.
- Place the mixture onto a baking board that has been sprinkled with a little medium oatmeal and roll out the mix to form a round about 1/8 inch thick.
- Cut into four triangles.
- Work quickly since the mixture becomes difficult to work with if it becomes cold (it will break and crack).
- Put the oatcakes on a hot griddle and bake on one side only.
- Once the edges curl they are cooked and now must be placed on a rack or tea towel and allowed to dry off in a warm room (or in the oven on a rack).
- Store in an airtight cookie tin at room temperature.
- For the Vegetarian/Vegan option use Vegetable Oil.