These little crackers are wonderful on their own and excellent served with jam. They also make a perfect, whole grain base for hors d’oeuvres.
AuthorBob's Red Mill
1-1/3cupsplus 2 tablespoons Bob’s Red Mill® organic Scottish oatmealdivided
½cupBob’s Red Mill® organic whole wheat pastry flour
1/4 - 1/3cuphot water
Preheat oven to 325°F. Place 1-1/3 cups of the Scottish oatmeal in a bowl with flour, sugar, salt and baking powder; stir until combined. Add butter and stir until evenly distributed. Mixing with a fork, drizzle in water until a soft dough just comes together. Pat dough into a ball, then flatten slightly.
Sprinkle remaining 2 tablespoons oats on a cutting board. Roll dough out ¼ inch thick. With a 2 to 3 inch round cutter, cut dough into rounds. Re-roll and cut scraps. Place oatcakes about ¼ inch apart on a greased baking sheet.
Bake at 325°F until Scottish Oatcakes are golden, approximately 25 minutes. Let cool on a rack. Makes 12 - 15 oatcakes.