Tuesday, March 15
so, if the recipe says medium oatmeal, and all you have in the cupboard when the notion to bake oatcakes comes upon you, is pinhead oatmeal, that'll do?
right ... ?
won't it ... ?
apparently the answer is no!
i've had this recipe for a while and only just got round to making it, it worked okay-ish with the pinhead oatmeal but i think i'll get some medium oatmeal in for the next time.
225g medium oatmeal, plus extra for dusting
1/4 tsp bicarbonate of soda
1/4 tsp salt
1 tbsp unsalted butter
you can also add herbs/pepper/spices/25g cranberries/25g nuts for added flavour or texture
1. heat the oven to 180C/gas mark 4.
2. put the oatmeal, bicarbonate of soda and salt into a bowl and mix well.
3. if you are adding anything for flavour, add this now.
4. heat the butter and water in a small pan until the butter melts.
5. make a well in the centre of the oatmeal mix, pour in the liquid and use a palette knife to bring everything together. the mix will seem quite wet at this stage but the oatmeal will gradually absorb the liquid to form a soft dough.
6. lightly dust your work surface with some of the spare oatmeal.
7. tip out the dough and roll out to about 5mm thick.
8. use a cookie cutter to stamp out the oatcakes.
9. brush any excess oatmeal off the surface and transfer the oatcakes to a baking tray.
10. bake for about 20 minutes, turning the oatcakes over every five mins or so. when cooked they should be crisp and lightly golden.