Scottish Oatcakes

Ingredients for 1 servings:

• 200 g oatmeal (steelcut oatmeal, oat groats), cut
• 50 g oat flour or spelt flour
• 25 g oat flakes, wholegrain
• ½ tsp salt
• 1 tsp raw cane sugar
• 75 g butter or margarine
• 75 ml water
• 25 ml rapeseed oil
• Grease for the tray

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegetarian

Preheat oven to 200°C fan/convection oven. Mix the oats, oat flour, and oats and toast them on a baking sheet in the preheated oven for about 10-15 minutes – it should smell aromatic. Shake the baking sheet several times and be careful not to burn! Place the toasted oat mixture in a bowl and mix with salt and sugar. Bring water to a boil and melt butter or margarine in it. Mix the oat mixture with the butter water. Add rapeseed oil and knead until a thick, sticky dough forms. Tip: If the mixture is too runny or too dry, add oats or water. Roll out the dough in portions to a thickness of about 5 mm and cut out cookies using a glass. Place the cookies on a greased baking sheet. Place the baking sheet with the cookies in the still-hot oven for about 10 minutes. Turn over the baked cookies and bake for another 5-10 minutes. Caution: The cookies burn quickly, so check often. Let the finished cookies cool and store in a cookie tin.