Oatcakes

This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.)

• Ready In: 1 hr 10 mins
• Serves: 16
• Yields: 16 2x3-inch oatcakes

Ingredients

• 3  cups rolled oats
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 cup butter, softened to room temperature
• 1⁄2 cup cold water

Directions

1. Put oats into an electric blender and grind to a coarse flour consistency (more or less, according to your preference).
2. Mix oats with baking powder and salt in a mixing bowl.
3. Rub in butter until mixture is the texture of coarse crumbs.
4. Stir in water to form a stiff dough.
5. Pat dough evenly into a greased 9x13-inch pan (about 1/4 inch thick).
6. Using a table knife, cut into 16 rectangular pieces. Prick all over with a fork, if desired. (Alternatively, chill, roll out, and cut into rounds.).
7. Bake at 325 degrees for one hour.
8. Cool in pan and break apart. Store in airtight container.