The climate of Scotland is well suited to growing oats, which don't mind the cold or a drop of rain. These griddle cakes are very simple but quite delicious.
100 g (4 oz) fine oatmeal
pinch of salt
pinch of bicarbonate of soda
15 g (1/2 oz) lard
oatmeal for rolling
pinch of salt
pinch of bicarbonate of soda
15 g (1/2 oz) lard
oatmeal for rolling
method
1. Put the oatmeal, salt and bicarbonate of soda in a bowl.
2. Gently heat the lard and 150 ml (1/4 pint) water until the lard is melted, then quickly pour enough of it on to the dry ingredients to make a firm dough.
3. Roll out the dough on a work surface sprinkled with oatmeal until about 0.3 cm (1/8 inch) thick. Using a plain 7.5 cm (3 inch) round cutter, cut out 12 rounds, re-rolling as necessary. Or, cut into triangles, if preferred.
4. Cook the oatcakes on a hot griddle, on one side only for about 5-8 minutes, until they curl and are firm. Or place on a greased baking sheet and bake at 170°C (325°F) mark 3 for 30 minutes or until crisp.
2. Gently heat the lard and 150 ml (1/4 pint) water until the lard is melted, then quickly pour enough of it on to the dry ingredients to make a firm dough.
3. Roll out the dough on a work surface sprinkled with oatmeal until about 0.3 cm (1/8 inch) thick. Using a plain 7.5 cm (3 inch) round cutter, cut out 12 rounds, re-rolling as necessary. Or, cut into triangles, if preferred.
4. Cook the oatcakes on a hot griddle, on one side only for about 5-8 minutes, until they curl and are firm. Or place on a greased baking sheet and bake at 170°C (325°F) mark 3 for 30 minutes or until crisp.
serving amount
makes 12
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