Herb and Seed Scottish Oatcakes

cook 30 mins
  • 125 g (4 oz) wholemeal plain flour, plus extra for dusting
  • 1/2 teaspoon salt
  • pinch of bicarbonate of soda
  • 150 g (5 oz) fine oat bran or fine oatmeal
  • 1 teaspoon dried herbs, such as thyme, rosemary or chives
  • 3 tablespoons mixed seeds, such as pumpkin, sunflower, sesame and linseeds
  • 50 g (2 oz) lard or unsalted butter, melted
  • 3–4 tablespoons cold water
  • tomato chutney
  • Cheddar cheese
  • Line 2 baking sheets with nonstick baking paper. Sift the flour, salt and bicarbonate of soda into a bowl, then mix in the oat bran or fine oatmeal, herbs and seeds. Make a well in the centre and pour in the melted lard or butter. Mix until combined, adding enough of the measurement water to form a soft but not sticky dough.
  • Turn the dough out on to a floured surface and roll out to 2–3 mm (1/ 8 inch) thick, then stamp out 14–16 rounds using an 8 cm (3 1/2 inch) plain cutter.
  • Place the rounds on the prepared baking sheets and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until crisp and lightly golden. Transfer to wire racks to cool. Serve with tomato chutney and Cheddar cheese.
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