History of the Oatcake

History of the Oatcake

Oatcakes have been a staple of the Scottish diet since at least Roman times and probably long before.

In the 14th century, Jean le Bel accompanied a French count to England and Scotland, and describes nuns making "little pancakes rather like communion wafers", and this is thought to describe the making of oatcakes. At this time, Scottish soldiers would carry a sack of oatmeal and a girdle (griddle) which they would place over a fire. The oats would be moistened and formed into a cake which was cooked on the girdle.

oatsSamuel Johnson famously define oats as follows in his 1755 dictionary: "A grain, which in England is generally given to horses, but in Scotland supports the people." Lord Elibank was said by Sir Walter Scott to have retorted: "Yes, and where else will you see such horses and such men?"

The texture of today's oatcakes may vary from rough to fine depending on how the oats are ground and they are a fantastically flexible food, from breakfast to dinner.

Click here for some suggestions of recipes using oatcakes.

Oatcakes (oat crackers)
oatcakes are a common staple in a Scottish cheese plate. Easy to make and tasty too.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Cuisine: Scottish
Keyword: oat crackers, Scottish oatcakes
Servings: 8 -10
Calories: 35kcal
Author: Caroline's Cooking
Ingredients

4 oz pinhead oatmeal 115g Scottish pinhead oatmeal, similar to steel cut (approx 2/3 cup)
1/4 cup whole wheat flour 35g (1 1/4oz) wholemeal flour
1/2 tsp salt
1/4 tsp baking soda /bicarbonate of soda
1 tbsp unsalted butter 15g
3 tbsp water

Instructions

Preheat the oven to 350F/175C.
In a bowl, mix together the oatmeal, flour, salt and baking soda.
Cut up the butter and rub it in to the oatmeal-flour mixture so it is broken up and mixed through.
Add the water and mix together and form into a ball.
Lightly flour a surface and a rolling pin and roll out the mixture to around 3-5mm/0.1 - 0.2in thick.
Cut circles out of the dough and place on a baking sheet/tray and bake for approx 15-20mins until they are dry, slightly firm and lightly golden.