• Method

  1. Preheat oven to 180 C/160 Fan, and line a baking tray with baking parchment.
  2. Mix the dry ingredients together in a bowl. Then add the discard and the butter/lard.
  3. Mix until it starts to come together into a dough. You can add a splash of boiling water so it comes into a nice ball.
  4. Roll the dough out on a lightly floured surface until about thickness of a £1 coin, and cut the oatcakes out with a round cutter and place on to your lined baking tray.
  5. Any extra dough can be reused and rolled again. If it’s too dry add a splash of boiling water to repair it. It’s a very forgiving dough and easy to work with.
  6. Once all the dough is used, place into the oven and bake for 30 minutes turning over after 20 minutes for an even bake.
  7. Cool on a wire rack and enjoy with a nice sharp Scottish Cheddar and some lovely chutney.

 

Thanks to chef Rory Lovie for sharing this recipe with us. Rory is a huge fan of oats – so much so that he says they would be his desert island food!

Rory is a highly-talented chef who oversees all menu activity at the award-winning Bridgeview Station, a restaurant housed within an iconic Victorian railway station at the heart of Dundee’s Waterfront, a short walk from the V&A Musem.

He has won many accolades including:

  • 2014 Medaille d’Argent Winner

  • 2013 Rising Star Young Chef of the Year

  • 2013 Best Fine Dining Restaurant in Scotland

  • 2010/11 Academy of Culinary Arts Team Semi-Finalist for Scotland

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