Ingredients:
- 140g rolled oats (porridge oats)
- 140g medium oatmeal (provides a desirable texture)
- 3/4 tsp salt
- 75g butter, melted (you can use olive oil for a lighter flavor)
- 100-150ml boiling water (start with less and add more if needed)
- Extra oatmeal or flour for rolling
Instructions
Preparation:
- Preheat oven: Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
- Combine dry ingredients: In a large bowl, mix the rolled oats, oatmeal, and salt thoroughly.
Making the Dough:
- Add melted butter: Create a well in the center of the dry ingredients and pour in the melted butter.
- Add boiling water gradually: Start with 100ml of boiling water and stir quickly, incorporating the water into the oat mixture. Add more water gradually as needed until a firm, but not overly sticky, dough forms.
Shaping and Baking:
- Prepare work surface: Lightly dust a clean work surface with oatmeal or flour to prevent sticking.
- Roll out the dough: Divide the dough into three portions. Roll out one portion at a time to a thickness of about 3-5mm (roughly 1/8 – 1/4 inch).
- Cut into shapes: Use a cookie cutter, glass, or a knife to cut the dough into rounds or triangles (traditional “farls”).
- Bake: Carefully transfer the oatcakes to the prepared baking sheets. Bake for 15-20 minutes, or until golden brown and slightly crisp. Flip the oatcakes halfway through baking time for even browning.
- Cool: Let the oatcakes cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Tips:
- Texture: For a finer texture, grind half the oats in a food processor before mixing.
- Storage: Store oatcakes in an airtight container at room temperature for up to a week.
- Serving: Enjoy your homemade oatcakes with classic toppings like cheese, smoked salmon, honey, or jam.
