Scottish Oatcakes - fine milled
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
250g dry oatmeal1/4t baking powder1/2t salt25g butter, melted4-8T boiling water
Heat oven to 300.
Grind oatmeal in a food processor until very fine and even. For chunkier oatcakes, grind some to be coarser, but make at least 50% very finely ground.
Mix together ground oats (save 1/4 C for later), baking powder, salt adn melted butter. Add boiling water 1T at a time until a very thick paste is reached. Roll ball in the remaining 1/4C oats to cover completely.
Roll dough out very thinly on a surface sprinkled with remaining oats. Thickness should be less than 1/8". Use a pizza cutter to slice into 8 wedges, like a pizza. Use a pie server to carefully transfer each piece to a baking sheet., sprinkled lightly with more oats.
Bake for 30-45 minutes until dried top and bottom, but not browned.
Number of Servings: 8
Recipe submitted by SparkPeople user TAMRACLOVEC.
Grind oatmeal in a food processor until very fine and even. For chunkier oatcakes, grind some to be coarser, but make at least 50% very finely ground.
Mix together ground oats (save 1/4 C for later), baking powder, salt adn melted butter. Add boiling water 1T at a time until a very thick paste is reached. Roll ball in the remaining 1/4C oats to cover completely.
Roll dough out very thinly on a surface sprinkled with remaining oats. Thickness should be less than 1/8". Use a pizza cutter to slice into 8 wedges, like a pizza. Use a pie server to carefully transfer each piece to a baking sheet., sprinkled lightly with more oats.
Bake for 30-45 minutes until dried top and bottom, but not browned.
Number of Servings: 8
Recipe submitted by SparkPeople user TAMRACLOVEC.
Nutritional Info Amount Per Serving
- Calories: 140.1
- Total Fat: 4.9 g
- Cholesterol: 6.7 mg
- Sodium: 224.7 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 3.1 g
- Protein: 39.2 g
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