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Sweet Oatcakes

3 c. rolled oats
3 c. flour
1 c. sugar
1/2 tsp salt
2 c. shortening
1/2 c. cold water
Combine the rolled oats, flour, sugar and salt in a large bowl.
Cut in the shortening or work it in with the hands, until the dough is manageable.
Moisten with cold water.
Roll, not too thin, using rolled oats on the board to prevent the dough from sticking.
Cut into desired shapes, or use a knife and cut into diamonds or squares.
Bake in a 350 oven for 15 minutes.
Yields 6-7 dozen.

Savoury Oatcakes

1 lb. oatmeal, plus extra for dusting
1/2 tsp baking soda
1 oz bacon fat, lard or margarine
1/2 tsp salt
1/2 pint hot water
Melt fat with the hot water.
Add baking soda and salt to the oatmeal.
Make a well in the centre of the oatmeal, pour in the melted fat and water and mix to a fairly moist dough.
On a board, well dusted with oatmeal, roll out as thinly as possible to an even round, dusting with oatmeal during the rolling to prevent sticking, and rubbing in more oatmeal with the palm of your hand.
Cut in farls (Scottish for quarters) or rounds with a pastry cutter.
Place on a baking-sheet, ungreased, and bake in a 350 oven, turning several times to prevent steaming.
Bake for approximately 20 minutes, until the oatcakes are crisp and faintly golden.

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