Scottishoatcakecookies Recipes

Steps:

• Pre-heat the oven to 200c or 400f.
• Cover a baking tpay with greaseproof paper.
• Melt the lard until compleately melted.
• Place dry ingredients in a bowl and add melted lard and water.
• Mix until dough is formed.
• Sprinkle some oatmeal on work surface and roll out dough about 1/2 centimetre thick and cut out as many as you can.
• Place oatcakes in oven for 10 to 15 minutes or until the edges are browning.
• Place on a wire rack to cool.

Steps:

• Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
• Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

Steps:

• Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
• Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
• Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

Steps:

• Add the dry ingredients to a mixing bowl. Beat the egg and milk into the mixture with a handheld or electric whisk. Heat a non-stick frying pan over a medium heat and add some oil.
• Spoon in a small ladleful of batter to make a pancake about 10cm across. Fry for about 1 min until the edges of the pancake are firm and bubbles have started to appear on the surface. Turn over and fry for another 30 secs till golden on both sides. Serve with your favourite toppings.

Steps:

• Preheat oven to 200C/400°F.
• Put the oats, salt and baking soda in a bowl.
• Make a well, pour in the lard and stirring with a wooden spoon, add in enough of the hot water to make a stiff dough. If you're using oatmeal, you should need about 75 ml; with porridge oats, you may need as much as 200 ml.
• Knead it for a while to make it come smoothly together, then roll out as thinly as you can.
• Cut into triangles or rounds.
• Bake on an ungreased baking sheet for 15-20 minutes, or until the edges are turning golden-brown and the oatcakes themselves are firm (they'll crisp up on cooling).
• Remove to a wire rack to cool.

Steps:

• 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.

Steps:

• Mix oats, cereal (if used), salt, and baking soda.
• Mix in nuts and fruit.
• Separately, beat oil& egg yolks until they are blended.
• Mix in brown sugar& vanilla.
• Pour egg mixture into oat mixture and blend into crumbs.
• Add milk.
• Stir 3-5 minutes, until the oats soak up most of the milk.
• Sprinkle 2T flour over the mixture and stir another minute or two until all milk is absorbed.
• Drop in large clumps on lightly-oiled cookie sheets, one dozen per 15"x10" sheet.
• Form into 1/4" thick patties.
• Bake at 350 deg.
• F for 20 minutes or until they begin to brown.
• Remove immediately from cookie sheets and let cool.