To make 16 large oatcakes:
- Pre-heat the oven to 200C/180 fan/Gas 6.
- Melt the butter or margarine.
- Combine the dry ingredients in a large bowl. Make a well in the centre and pour in the melted butter or margarine and a splash of boiling water.
- Mix together thoroughly, adding small amounts of water as necessary to bring the ingredients together into a dough. Too much water will make a harder, denser oatcake. For a crumbly, crisp texture you need just enough water to make a dough. It’s easiest to finish this process by hand, ending up with a ball of dough and a crumb-free bowl.
- Transfer the dough to a lightly-floured surface and form into a log shape which you can easily cut into 4 equally-sized pieces.
- Using your hands, roll each piece into a ball and flatten. Either with your hands or using a rolling pin, create a flat, round shape approximately 2-3 mm thick.
- Cut into four roughly triangular pieces and transfer to a lightly-greased baking tray.
- Bake for 20 minutes until lightly browned, however if your oatcakes are thinner, they will need less time in the oven, so check after 15 minutes.
- Once lightly browned, remove from the oven and cool on a wire tray.
- Store in an airtight container. Enjoy with savoury toppings such as cheese, or with butter and jam or marmalade.
This recipe was created by Bo Fraser from Scotland Your Way who has switched her talents from working as a driver-guide for tourists, to sharing recipe videos during the COVID-19 pandemic.
