Oatcakes were a basic food for very early folk as the ingredients were simple and available; oats, fat, water.
Traditionally they were baked on an iron griddle over the fire, or baked on the hearth near the fire. Remember the tale of King Richard I, who, on his anonymous wanderings back from the Holy Land, fell asleep and let the oatcakes burn at a peasant's hut?
Oatcakes are commonly served with haggis or smoked fish. They are delicious by themselves, or with cheese. They make a great special "snack" cracker.
Scottish Oatcakes
3 cups rolled oats
1 teaspoon baking soda
salt to taste
1 T brown sugar
2 T soft lard or butter
1/2 cup water
1. Mix all ingredients into a bowl and let sit a minute. Then stir until ingredients are mixed.
2. Begin to knead the rather crumbly dough. It will very then form a stiff dough.
3.
Traditionally they are rolled into little balls and patted out into rounds. (You may roll the dough out using oatmeal as you would flour. Add a little flour if necessary.)
4. If you have rolled them, cut rounds out with cookie cutter (biscuit size).
Bake 12 minutes on greased sheet at 350 degrees.
