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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.
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