If you aren't from the UK, or maybe even Scotland then you may be unfamiliar with oatcakes. I had some lovely ones in a restaurant in Kincardine, called The Unicorn (highly recommended) recently and I wanted to give making them a bash.
Oatcakes or Bannocks as they are also called, hail from Scotland since the time of the Roman invasion. They are a hard cracker type affair, made from the oats which were plentiful back then in Scotland, cooked on a girdle – Scottish for a griddle (not the undergarment).
They have evolved over the years and you can add flour to them, along with some fat. They are neither sweet nor savoury and you can top them with anything really. You get English and Welsh versions which are very different, so don’t be confused.
You also get other additions to the basic oatcake recipe, including cheese, which I have used here. I have made them spicy with the addition of a Mexican cheese which contains chillies. I have also added a bit of hot chilli powder, so these oatcakes really do have a pleasing kick to them.
For my oatcakes, I didn’t make them on my girdle as a) I don’t have one and b) an oven does the job just as well and you can do them all in one go! Also circle shaped one are traditional, or large circles cut into quarters, or farls, but I have made oblongs as you can see.
The oats shouldn’t be too big. If the ones you have are not a medium grain, pop them in the blender and give them a couple of pulses which will make them a better size for oatcakes.
If you don’t like spice, then you can omit the chilli powder and go with a plain cheddar. When serving these up, I like to have some condiments for dipping them into. I have some houmous, salsa and sour cream. A simple spread of butter would be nice too!
Here's how I made them...
Spice 'n' Cheesy Scottish Oatcakes
Traditional Scottish Oatcakeswith spicy cheese and chilli powder
(adapted from mumsnet cheese oatcake recipe)
Cuisine: Scottish Category: Snack Yields: 32 approx.
Prep Time: 15 Mins Cook Time: 12 Mins Total Time: 27 Mins
Ingredients
- 225 grams porridge oats
- 1 tablespoon plain flour
- 1 teaspoon chilli powder
- 100 grams Mexican cheese, grated
- 1 tablespoon cooking oil (any, I used olive)
- 100 ml water
- Preheat the oven to 200C. Line a couple of baking trays with greaseproof paper.
- If your oats are needing pulsed, do that now.
- In a large bowl mix the oats, flour and chilli powder. Add the grated cheese and stir through.
- Drizzle the oil over and lastly the water and mix until a dough is formed.
- Roll the dough out, to about an eighth of an inch thick. Cut into any shape you choose.
- Transfer the oatcakes to the baking trays and bake in the oven for around 12 minutes or until they are golden on the edges.
- Remove from the oven and allow to cool fully.
- Serve your oatcakes with more cheese or any condiment you choose.
