Savory oatcakes (or bannocks) are quintessentially Scottish. Perfect with some hearty cheese, smoked salmon & dill or chutney.
60g wholewheat flour
1/2 tsp bicarbonate of soda
1 tsp salt
1/2 tsp sugar
60-80ml hot water
Pre-heat the oven to 190C.
Mix together the oats, flour, salt, sugar and bicarbonate of soda.
Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use.
In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :-)
Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.
Comments, questions and tips