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Catherine Brown

Baking Classics

Oatcakes

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Preparation info
  • Yield:

    12

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: These are best made with Scots oatmeal which has the finest flavour because the kernels ripen slowly, intensifying their flavour.

Ingredients

  • 200 g (7 oz) medium oatmeal
  • 50 g (2

Method

Preheat the oven to 350°F/180°C/Gas 4.

Lightly oil two baking sheets or a round (8 inch) or rectangular (7 x 11

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