- Preheat oven to 180 C/160 Fan, and line a baking tray with baking parchment.
- Mix the dry ingredients together in a bowl. Then add the discard and the butter/lard.
- 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.
- 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.
- 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.
- Once all the dough is used, place into the oven and bake for 30 minutes turning over after 20 minutes for an even bake.
- 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:
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2013 Rising Star Young Chef of the Year
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2013 Best Fine Dining Restaurant in Scotland
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2010/11 Academy of Culinary Arts Team Semi-Finalist for Scotland
