Shetland Oatcakes

13 February 2020

OATCAKES


INGREDIENTS
110 grams pinhead oatmeal
110 grams medium oatmeal
110 grams fine oatmeal
½ tsp salt
2tbls vegetable oil
Boiling water to mix
Optional 2tbls sesame seeds

DIRECTIONS
Put all the oats into a large bowl, add salt and vegetable oil.(add sesame seeds at this point if using)Pour over enough boiling water to make a sloppy porridge and then leave to one side for 10 minutes to cool and swell.
Using more oatmeal knead the mixture( I do a small amount at a time as it is still quite sticky and is easier to manage)you can always add the bit you have worked to the next bit !There should be no wastage as you can keep on rolling !
Roll out quite thinly and cut into rounds or squares.
Bake slowly without browning for about 30/40 minutes(you may need to turn them over half way through)300f/150c/gas mark 2
When cool store in an airtight tin.

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