Oatcakes are a traditional cracker in Scotland often eaten with a good cheese. They are made with simple ingredients and healthy I had some wonderful ones on the Isle of Arran in the summer. Anne shared her recipe with me a few months ago its super simple to follow and as we go into the holiday season these would make a great addition to a cheese plate. They are wonderful with the British Branston Pickle.
I meet Anne on Vine a wonderful 6 second video sharing app. Anne makes wonderful and artistic vines from Scotland I have included a couple below. If your on vine be sure to follow her :-)
Mashable a social media and news site featured some cooking vines this week and it made me smile to see my poached egg curry featured. This is a dish I learnt from my South Indian hubby its a go to meal for us as its simple to make and full of flavor.
- 250g / 8oz fine or medium ground oatmeal (Scottish oatmeal)
- 25g / 1oz butter or 1oz coconut oil melted
- 1/2 teaspoon bicarbonate of soda
- pinch of salt
- 150ml/ 5fl oz hot water
- Preheat the oven to 180 degrees C /356 F
- Put the oatmeal in a large bowl
- Add the bicarbonate of soda and the salt
- Add the butter and hot water
- Stir well with a wooden spoon
- Finally use your hands to bring the soft paste together
- Sprinkle the work surface with oatmeal
- Roll out the dough – the thickness is up to you depending on whether you like thin or thick oat cakes
- Use a cutter to mark out the rounds
- Place on a baking tray
- Bake in the oven for about 15- 20 minutes
- Remove from oven and allow to cool a little
- Place on a wire rack to cool completely
- Keep in an air tight container to keep for a few days.