The Thinnest and Crispiest Oatcakes
Oatcakes should be thin and very crisp, but sturdy enough to withstand spreading. Oatcakes spread with crowdie and heather honey is delicious. The method in this recipe isn’t traditional as the oatcakes are finished in the oven rather than on a girdle. Making oatcakes in the traditional way can be tricky, and takes quite a bit of practise – working the dough while it is still hot, rolling and transferring it to the heat while keeping its shape intact. This method is much easier as the dough is rolled straight onto a flat baking sheet. Using pork fat gives the most crisp result and best flavour.
300g medium oatmeal
7g fat – pork fat or bacon fat, failing that use unsalted butter
Preheat the oven to 150˚c. Heat the water in a small pan and dissolve the salt. Add the fat to the pan to melt it. Stir this vigorously and pour it over the oatmeal in a bowl. Combine to create a stiff dough. It looks rough and shaggy but it will come together. Tip out onto a large flat baking sheet (roughly 40cm x 30cm) and roll it out quickly before it cools down.
Bake in the oven slowly – this can take up to an hour. Half way through you will see the sheet curl up at the sides and buckle – this it when to turn the oatcake over, for the other side to dry out.
Remove when completely crisp. Transfer to a cooling rack and store in an airtight tin. To revive crispiness you can heat them up in an oven for a minute.