Scotch Oat Cakes
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Boil the water and pour it over the butter.
Mix in the oatmeal until well combined.
Roll the mixture thin.
Bake in a 400°F (200°C) oven until golden.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oatmeal
- Forms the structure of the dough and gives the oatcakes their firm, crisp texture.
- Butter
- Adds fat for richness and tenderness, and helps the oatcakes crisp as they bake.
- Water
- Hydrates the oatmeal so it binds into a workable dough when mixed with the melted butter.
The step that matters
Roll the mixture thin. Thin dough dries and crisps evenly in the oven. Thick pieces stay soft and dense in the centre, so the oatcakes will not turn out crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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