Scottish Oatcakes: information please?

Question

I am sorry to ask such a frothy question, but could you tell me what is a standard Scottish Oatcake like? I keep finding different kinds....some sort of sweet and served with lemon curd ... and some to be served with cheese after dinner.

Some food writers stoutly defend a sort of middle of the road version ... and yet when I read the Harrod's cookbook, oatcakes had taken on a rather fancy air and were served with either sweet or savoury things.

Please advise?

Answer 1

When I make oat cakes (they are not standardized), I use fine oats instead of oat meal. Makes for a more solid cake (I like mine with almost no sweet in them). If you have a food grinder, run the oatmeal through it a couple of times (dry) to make fine oats. Do a little bit at a time as they can easily jam up. And you don't want the jam until later...

Experiment around until you come up with a mixture that you like.

I cook mine in a pan on top of the stove rather than in the oven, but they can be done either way.

Answer 2

Scottish Oatcakes recipe

Serve these plain or with butter, honey or jam. As a snack, they can be topped with cheese, meat or smoked fish.

1/2 cup shortening
1 cup regular or quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 to 3 tablespoons cold water

Cut shortening into oats, flour, baking soda and salt until mixture resembles fine crumbs. Add water, 1 tablespoon at a time, until mixture forms a stiff dough. Roll until 1/8 inch thick on lightly floured surface. Cut into 2 1/2-inch rounds or squares. Place on ungreased cookie sheet. Bake at 375 degrees F until oatcakes start to brown, 12 to 15 minutes. Cool on wire rack.

Makes 18.

Answer 3

Oatcakes are a very traditional part of the Scottish diet (plain, slightly salty oatmeal biscuits). They were cooked on a griddle (a flat iron pot placed over the fire) but nowadays a heavy frying pan is used.

Scottish soldiers in the 14th Century carried a metal plate and a sack of oatmeal. According to contemporary accounts, one would heat the plate over fire, moisten a bit of oatmeal and make a cake to "comfort his stomach. Hence it is no marvel that the Scots should be able to make longer marches than other men."

On his tour of the Highlands of Scotland Dr Samuel Johnson was said to remark to James Boswell that in England the oat was given to horses and not to men. To which Boswell responded: "Which is why England is noted for its horses and Scotland for its men."

Although not traditional, they usually offer oatcakes with fillings such as cheese, bacon, sausage and egg now.


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Ingredients
4 oz (125g) medium oatmeal
2 teaspoons melted fat (bacon fat, if available)
2 pinches of bicarbonate of soda
Pinch of salt
3/4 tablespoons hot water
Additional oatmeal for kneading

Method
Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture. Stir well, using a porridge stick if you have one and add enough water to make into a stiff paste. Cover a surface in oatmeal and turn the mixture onto this. Work quickly as the paste is difficult to work if it cools. Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking. Roll out to around quarter inch thick. Put a plate which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular oatcake. Cut into quarters (also called farls) and place in a heated pan which has been lightly greased. Cook for about 3 minutes until the edges curl slightly, turn, and cook the other side. Get ready with another oatcake while the first is being cooked.

An alternative method of cooking is to bake them in an oven at Gas5/375F/190C for about 30 minutes or until brown at the edges. The quantities above will be enough for two bannocks about the size of a dessert plate. If you want more, do them in batches rather than making larger quantities of mixture. Store in a tin and reheat in a moderate oven when required.

Answer 4

Scottish Oatcakes are served with sweet stuff.
Staffordshire Oatcakes are served with savery things such as cheese and bacon. ( mmmmmmmm chase an bakon!!)

Answer 5

Go to Nick Nairn Cook School or ask one of the other famous Scottish chefs! Glad your enjoying finding out about the subject!

Answer 6

if you can't be bothered to make them go to Morrison's and they have proper Scottish Oatcakes.

Answer 7

they are yummy with smoked salmon

Answer 8

you have recipe now you can enjoy them with anything, I like mine with stovies or haggis