Scottish Oatcakes topped with Mango Chutney

 

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My first experience of Scottish oatcakes were shop bought and I must say I do love them, but after making these not sure I would eat another shop bought one without feeling cheated.

These make a great snack or quick breakfast for those busy mornings when a proper breakfast is not feasible. Oats generally make a good breakfast as they are known to provide a steady release of  energy which can help cut down cravings and therefore the urge to snack before lunch.

Ingredients

225g oats

Oats are a healthy, whole grain ingredient. They provide carbohydrate, protein, fibre, vitamins and minerals, as well as antioxidants and other important nutrients.

60g Whole-wheat flour

The original recipe uses whole-wheat flour but I substituted this for buckwheat flour because I had some buckwheat flour at home and plus experts tell us its a healthy option. Will be trying rice flour next. 🙂

60g Butter

Butter is often stated as the oil/fat of choice when cooking at high heat. This is because unlike other fats and oils which can get damaged when exposed to high temperatures, butter, ghee, coconut oil and olive oil remain stable on high heat.

Some commenters have use 3 tablespoon of olive oil in place of butter. Will be trying coconut oil when making my next batch

1/2 tsp bicarbonate of soda

1 tsp salt

1/2 tsp sugar

60-80 ml hot water

Method

  1. Pre-heat the oven to 190C.
  2. Mix together the oats, flour, salt, sugar and bicarbonate of soda.
  3. Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
  4. Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
  5. Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcake depends – of course – on the size of cutter you use. I used a drinking glass as my cutter
  6. Place the oat cakes on a baking tray and bake for approx. 20-mins or until slightly golden brown

I topped mine with some mango chutney and they tasted lovely! You can however top with cheese, jam,chutney or spread of your choice.

Enjoy!

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3 thoughts on “Scottish Oatcakes topped with Mango Chutney

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