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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.

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Servings: 16

Prep Time: 00:25

Cook Time: 00:15

Main Ingredients

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

Preparation

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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