Sometimes I have an urge for an oatcake, a scottish oatcake – also called a bannock – all crumbly and delicious topped with cheddar cheese and chutney!
It’s just about impossible to buy oatcakes in Alsace so I make my own. This recipe is quick and easy and makes fantastic scottish oatcakes!
They are great for lunch, for a snack or after dinner!
Ingredients: makes about 20 bannocks
185 g oats (2 cups)
60 g whole-wheat flour (1/2 cup) – or plain flour if that”s all you have
1/2 tsp baking powder
1/2 tsp salt
1 lightly beaten egg
25 g melted butter
2 tbsp runny honey –no, this doesn’t make them sweet and they do need the 2 tbsp of honey
How to: Whiz the oats, flour, baking powder and salt together in the processor (or stir all together by hand). Whizzing breaks up the oats a bit which I prefer, but it isn’t really important. Melt the honey and the butter together in either a pan on the hob or in a bowl in the microwave and then stir into the dry ingredients along with the beaten egg. Mix everything together quickly, then use your hands to form a ball of dough – if the dough is too dry add a tsp of hot water and keep adding until the dough sticks together in a ball. Be careful not to add too much water or you’ll need more flour. Put the dough ball on a floured surface and flatten to about 1/2 cm either by pressing or rolling with a rolling-pin. Cut out circles of about 6 or 7 cm in diameter, and place on a baking tray. Bake at 160°C for 15 to 20 mins until the oatcakes are pale brown. Remove and leave to cool on a cooling rack.
Eat and savour! Eat the oatcakes one after the other, after the other, after…. , eat them plain, spread with butter, jam, cheese slices, your mums homemade chutney, or whatever you fancy!