This is one version and there are many of the classic Scottish biscuit. I have made oatcakes simply with oatmeal and cold water, as I suppose was once customary. I quite liked them, but they were terribly fragile. Using hot water softens the oats, and the oil helps to bind them.
Ingredients
- 140 g medium oatmeal, plus extra for dusting
- 140 g porridge oats
- A little pinch of salt
- 75 ml sunflower oil
- 2 tbsp just-boiled water
How to Make It
- Preheat the oven to 180°C/Gas Mark 4. Mix all the dry ingredients together in a bowl. Add the oil and enough hot water to mix to a firm dough. Pat into a flat disc, cover and leave for 10 minutes or so – this makes the dough a little easier to roll.
- Dust your work surface and the dough with oatmeal and roll out until it is about 5 mm thick. Using a 6 cm cutter, cut out about 20 discs. Place on baking sheets and bake for about 20 minutes until just browned at the edges. Leave on the trays for about 5 minutes to firm up, then transfer to a wire rack to cool. Either eat straight away, with cheese if you like, or keep for up to a few days in an airtight container.
