The signature dish of Scotland is undoubtedly Haggis, and impressive though it is, Scotland’s kitchens have a whole lot more to offer. Traditional Scottish cuisine is based on local produce – oats for porridge and oatcake biscuits (bannocks), salted, or smoked meat and game. Oatcakes are so wholesome. We can be thankful for good, solid Scottish recipes that put the “hearty” into cookies and cakes. When you want something different for breakfast or lunch, Scottish oatcakes are just the thing.
- 5 cups of oatmeal
- 1 cup of flour
- 1/2-1 cup brown sugar (depending on your sweet tooth)
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/2-1 cup butter (use smaller amount for a fat-reduced diet)
- 1/2-1 cup water
Stir first 6 ingredients until crumbly. Sprinkle water over and work mixture with hands until a ball forms. Press into a buttered cake pan until mixture is 1/2-1″ thick. Bake in a 325 degree oven until golden brown. Slice into generous-sized rectangles.
- 2 cups brown sugar
- 1 cup water
- 1/4 tsp. maple flavoring
Boil 5 minutes, add 2 tbsp. butter and 1/2-1 capfull vanilla.
Remove oatcakes from oven and spread with butter. Pour hot syrup over.
Prepare oat cake recipe and add 1-2 capfuls of maple flavoring. Roll out very thin on a buttered cookie sheet. These will bake up crispy. Spread with butter and serve with tea.
Optional: add in chopped walnuts.