• Method

This recipe makes 36 medium or 60 cocktail-sized oatcakes. The oatcakes will keep for up to a couple of months in a sealed container.

Method

1. Weigh all ingredients into a large mixing bowl.

2. Blend the mixture until the oil is fully incorporated. If using a food processor or mixer, use the paddle/beater attachment.

3. Leave to stand to allow the oatmeal to absorb the water fully.

4. On a lightly dusted surface roll out the mixture using a rolling pin to a thickness of approximately 5mm.

5. Cut out using a round cutter or cut into squares or fingers for variation. Re-roll the offcuts until all used up.

6. Bake at 190C for 25-30 minutes, depending on size and thickness.

7. The oatcakes should break with a ‘snap’ when cool.
 

 

 

If you’d like to try your hand at baking in one of Scotland’s oldest bakeries, award-winning, 7th generation baker Iain Campbell, shares his wealth of knowledge with visitors in his family’s working bakery – Campbell’s Bakery in Crieff. Iain offers a variety of baking classes including handmade shortbread, oatcakes, Outlander-inspired bannocks and Selkirk bannocks. Classes are fun and completely tailored to your group.

 

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