Recipe by CulinaryQueen
From Nigella Lawson's How to be a Domestic Goddess. NOTE: I made these for the first time yesterday and would like to give some tips. You may want to use a bit more salt, perhaps 1/4 tsp. as a pinch was not enough, and I'm not a heavy salt user. Also, after you've added the hot water and mixed it all up, you may want to let it cool down for a few minutes so it will be easier to handle.
Top Review by rosslare
These are THE perfect oat cakes, the way you can buy them top brand in Scotland. They are not supposed to be sweet of very salty either, just very oaty, but I did use 1/4 ts salt as well. They are the perfect background for strong flavors, we love them with cheese.
Unfortunately katli's picture does not do justice to these oatcakes, they are not supposed to be crumbly heaps like that. Hers are short of water, which should be added until the dough is pliable, smooth and not cracking, as instructed in the recipe.
I rolled the dough thin (like 3 mm) on baking parchment paper, cut in squares with pastry cutter and off to oven. All done in minutes. Very easy and quick to make, really.
- 250 g medium oatmeal or 250 g porridge oats
- 1 pinch salt
- 1⁄4 teaspoon baking soda
- 1 tablespoon lard, melted
- 75 -200 ml hot water (which has been recently boiled)
Directions See How It's Made
- Preheat oven to 200C/400°F.
- Put the oats, salt and baking soda in a bowl.
- Make a well, pour in the lard and stirring with a wooden spoon, add in enough of the hot water to make a stiff dough. If you're using oatmeal, you should need about 75 ml; with porridge oats, you may need as much as 200 ml.
- Knead it for a while to make it come smoothly together, then roll out as thinly as you can.
- Cut into triangles or rounds.
- Bake on an ungreased baking sheet for 15-20 minutes, or until the edges are turning golden-brown and the oatcakes themselves are firm (they'll crisp up on cooling).
- Remove to a wire rack to cool.