Ingredients
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250
-
1
-
1/4
-
1
-
75 - 200
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-
-
-
-
-
-
-
-
-
Directions
Scottish Oatcakes, 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 , These were nice for gluten free crackers but ours didn’t come out as perfect as the posters photo used wheat free rolled oats which I ground somewhat in a coffee/spice mill, like reviewers used more sea salt, gluten free baking soda, soft organic cultured unsalted butter in place of lard, and the hot water of course I rolled mine pretty thin but I don’t think they rose any so maybe I should not have rolled them so thin?, These were nice for gluten free crackers but ours didn’t come out as perfect as the posters photo used wheat free rolled oats which I ground somewhat in a coffee/spice mill, like reviewers used more sea salt, gluten free baking soda, soft organic cultured unsalted butter in place of lard, and the hot water of course I rolled mine pretty thin but I don’t think they rose any so maybe I should not have rolled them so thin?
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Steps
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1
Done
|
Preheat Oven to 200c/400f. |
|
2
Done
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Put the Oats, Salt and Baking Soda in a Bowl. |
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3
Done
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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. |
|
4
Done
|
Knead It For a While to Make It Come Smoothly Together, Then Roll Out as Thinly as You Can. |
|
5
Done
|
Cut Into Triangles or Rounds. |
|
6
Done
|
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). |
|
7
Done
|
Remove to a Wire Rack to Cool. |
