Oatcakes are thin savoury oatmeal biscuit, traditionally made in Scotland. Oatcakes are cooked either on a griddle or baked in the oven.
Oatcake variations exist based upon different preparations in various regions and countries.
The health benefits include it helps regulate cholesterol by lowering bad cholesterol and raising good cholesterol.
In Samuel Johnson’s Johnson Dictionary of the English Language published 1755, he gives a very unusual definition for the word oats: ‘a grain, which in England is generally given to horses, but in Scotland supports the people.’
The description reveals his low opinion of the Scots.
Lord Elibank of Scotland was said to retort ”Yes, and where else will you see such horses and such men?”
Makes about 20 Oatcakes
225g medium oatmeal
15g melted fat or butter
1 Teaspoon of salt
100ml hot water
Additional oatmeal for kneading
Preheat oven to 200c
Mix oatmeal and salt
Add melted fat and water
Knead ingredients for a few minutes
Roll out into the required thickness and cut into required shape
Cook in oven for 15 to 20 minutes allow to cool a bit then place on a wire rack to cool completely
Scottish Word of the Day!
Gie it laldy – Give it all you’ve got
I’ve got a sair heid – Aye were you giving it laldy last night?
Did you hear him singing in the pub last night? He was fair giving it laldy!
Ye should’ve seen big Maggie at the karaoke, she wiz geein it laldy aw night.