Quintessentially Scottish, these savoury oat cakes are equally good served with a cheese platter or with butter and jam. A coating of dark chocolate works too. Read more about the art of oat cakes here.
Preheat your oven to 190ºC (375ºF). Mix 225g of instant oats, 60g of flour, ½ a teaspoon of bicarbonate of soda, ½ a teaspoon of sugar and 1 teaspoon of salt (less if your butter is salted). Rub in 60g of butter then add 60-80ml of fairly hot water bit by bit until you have a thick but pliable dough. Sprinkle some extra flour on a work surface and roll out the dough to approximately ⅔ cm (¼”) thickness. Use a cookie cutter to cut out rounds. Place them on a baking tray and bake for 20 to 30 minutes or until golden brown.
*recipe from BBC Good Food
michelle picker cooks 