Christina Conte's Scottish Oatcakes

https://www.christinascucina.com/christinas-scottish-oatcakes/
Christina’s Scottish Oatcakes

recipe by Christina Conte

Ingredients

1 1/3 cups (8 oz) steel cut (pinhead) oatmeal (with a little extra for sprinkling on workspace)
1/2 tsp Kosher or sea salt
1 oz butter (or lard)
1/4 tsp baking soda
4 tbsp hot water

Preheat oven to 375°F (190°C)

Place the oatmeal in a food processor and process until it has become like flour; a few hard pieces are fine. I love Hamlyn’s Pinhead Oats from Scotland.

Add the salt, butter, and baking soda and begin to process.

Then add the hot water through the feed tube on top until the mixture just comes together.


Sprinkle some oatmeal flour on the workspace and working quickly, divide the mixture in two.

Roll out into a round shape, about 1/4″ thick and cut into sixths. Repeat with the second half.

You can trace around a plate for clean edges if you like. As you can see in the lower left photo below, I trimmed one and not the other. A large cake lifter is excellent for moving the oatcakes to the tray, as well as moving cakes.

Place on a baking sheet (I use a silicone mat), and bake for about 20 minutes.

Allow to cool, then store in a tin.

You can warm them in the oven just before serving, or just as they are with butter, jam, or cheese. The slate board and old fashioned scale are both very Scottish props! Aren’t they lovely?

Christina's Scottish Oatcakes
Author: Christina Conte
Cook time: 20 mins
Total time: 20 mins
Serves: 12

Ingredients

1⅓ cups (8 oz) steel cut (pinhead) oatmeal (with a little extra for sprinkling on workspace)
½ tsp Kosher or sea salt
1 oz butter (or lard)
¼ tsp baking soda
4 tbsp hot water

Instructions
Preheat oven to 375°F (190°C)

Place the oatmeal in a food processor and process until it has become like flour; a few hard pieces are fine.
Add the salt, butter, and baking soda and begin to process.
Then add the hot water through the feed tube on top until the mixture just comes together.
Sprinkle some oatmeal flour on the workspace and working quickly, divide the mixture in two.
Roll out into a round shape, about ¼" thick and cut into sixths. Repeat with the second half.
You can trace around a plate for clean edges if you like.
As you can see in the lower left photo below, I trimmed one and not the other.
Place on a baking sheet, and bake for about 20 minutes.
Allow to cool, then store in a tin.