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Food glorious food

I think I've perfected this recipe. Thought I'd take some pictures and share them.


  1. Ingredients
    • 250 grams rolled oats (2 cups plus a little)
    • 20 grams bacon fat (1-1/2 tablespoons)
    • some salt (I use 1/2 teaspoon)
    • 250 ml boiling water (about a cup)

    Oatcake ingredients laid out

  2. Put the oats, salt and fat into a food processor and run it till the oats are ground into a fine meal

  3. Rolled oats ground up in the food processor

  4. Add the boiling water and process into a heavy dough. You can add more water or more oats. You want a fairly soft, but not super wet/sticky dough.

  5. Oats and water made into dough in the food processor

  6. Divide the dough in half and roll each half out to fit the base of a 9" tart pan.

  7. Oatcake dough divided into two circles on tart pan bases

  8. Put the bases into the tart pans. Mark each circle into even wedges, and cut the wedges.

  9. Oatcake dough in tart pans, marked into six wedges each

    Oatcake dough in the tart pans, cut into wedges

    (You can just roll the dough out and cut into circles or squares, too, obviously--you want it to be about 3/16" or 50mm thick.)

  10. Bake at 300F/150C/Gasmark 2 (slow oven) till crisp and dry, about an hour--maybe longer. You turn a wedge over and tap the underside and if it's the slightest bit damp or not-crisp, keep baking. They shrink quite a bit.

  11. A stack of baked oatcake wedges

  12. Serve warm from the oven or cold, with butter and/or cheese. Or bacon. Or honey. Or plain.

Crossposted from Dreamwidth, where there are comment count unavailable comments.


( 5 comments — Leave a comment )
Jan. 8th, 2014 06:02 am (UTC)
oooh, those look good!
Jan. 8th, 2014 06:43 am (UTC)
They're yummy.
Jan. 9th, 2014 11:48 pm (UTC)
Wow, those look great! I had such tasty oatcakes in Scotland but have never really found their equal in the States. I'll have to try these out!
Jan. 9th, 2014 11:57 pm (UTC)
I won't swear that these are the equivalent of the gorgeous store-bought ones in the UK, but I did get the basic recipe from a Scottish cookbook. They come out crisp, toothsome and nutty, and so far I haven't found a test-eater who didn't basically love them and want to eat them all.

Here's a tip that I didn't include in the post because I was sort of...embarrassed about it, I guess: if you keep butter in the fridge, and if you own a cheese plane, and if the oatcakes are still hot from the oven, well...you can plane off a nice slice of cold butter and lay it on the concave side of the oatcake without breaking it, and let it melt, and...

Jan. 10th, 2014 12:25 am (UTC)
Oh my, that sounds delicious in all the right ways. :D
( 5 comments — Leave a comment )



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