Stone-Milled Scottish Oatcakes
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.
Servings: 12 cakes
Ingredients
- 1-1/3 cups plus 2 tablespoons Bob’s Red Mill® organic Scottish oatmeal divided
- ½ cup Bob’s Red Mill® organic whole wheat pastry flour
- ¾ teaspoon unprocessed sugar
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup melted butter
- 1/4 - 1/3 cup hot water
Instructions
- 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.
Nutrition
Calories: 56kcal | Carbohydrates: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 82mg | Potassium: 31mg | Vitamin A: 120IU | Calcium: 6mg | Iron: 0.2mg