Find amazing and healthy recipes at kulinarian.com
Orkney Oat Cakes
I was taught how to make oatcakes from a friend whose family comes from the Orkney Islands. Traditionally they should be cut using a whiskey glass, but I prefer a shot glass for mini oatcakes or a hexagonal scone cutter for larger ones. Makes around 16 large oatcakes.
Prep Time: 00:25
Cook Time: 00:15
100 grams pinhead oatmeal
150 grams medium oatmeal
25 grams plain white flour
15 grams baking powder
7 grams salt
30 milliliters olive or rapeseed oil
100 milliliters boiling water
1Have a rolling pin, plain flour, cutter and a clean place to roll out the dough ready.
2Preheat the oven to 200C.
3Mix the dry ingredients in a medium bowl.
4Add the oil and stir until it is distributed and the mixture looks crumbly.
5Add the boiling water and mix into a solid dough. Work it a bit by hand, adding a little more flour if necessary.
6Roll out to around 3-4mm thickness. Cut and move carefully to an ungreased tray with a thin spatula or palate knife. You can gather and re-roll the end bits - add a little more water if necessary.
7Bake for around 15 minutes, turning the tray around once. Check after 12 minutes or so - they are cooked when they are light brown around the edges. They burn easily so keep and eye on them towards the end.
Do you have questions or need help embedding recipes? Contact us at firstname.lastname@example.org
In your blog post, create a "Link" with the text;
Set the link's URL or "href" to the below URL.
The link must include "?embed=link" and any additional parameters
In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.
You may need to refresh your page or blog post to see the recipe populate.