Hebridean Oatcakes Hebridean Oatcakes

Hebridean Oatcakes

This recipe is for a more rustic style of oatcake. I've used coarse oatmeal to give the oatcakes a rough texture and 'bite'. Beef dripping is used to bind the oatcakes, give flavour and also to reflect a canny crofting use of leftovers.

Serve these oatcakes with cheeses.

This recipe has been especially created for Mornflake by the Porridge Lady

Cooking Time 1 hr 15 mins Skill Level Medium Servings 10

Recipe Details

How to Make

Click steps as you go along to mark them as complete

  1. 1

    Pre-heat oven to 150°C.

  2. 2

    Into a mixing bowl place the oats, salt, bicarbonate of soda and combine.

  3. 3

    Next gently warm the beef dripping in a microwave until it becomes runny.

  4. 4

    Pour into the mixing bowl and stir through the oats.

  5. 5

    Then a tablespoon at a time, add the cold water until you can mould the oat mixture into a ball. It should take 5 tablespoons, add more if required but don't make the oat mixture too wet.

  6. 6

    Sprinkle the extra Medium Oatmeal onto your work surface, a little on the rolling pin too.

  7. 7

    Roll the oatcake dough out into a thickness of 1cm.

  8. 8

    Then using a medium pastry cutter, cut the dough into 10 oatcake circles.

  9. 9

    Place the oatcakes on a baking tray lined with parchment paper and put into the pre-heated oven.

  10. 10

    Bake the oatcakes for 1 hour at 150°C, flipping them over after 30 mins.

  11. 11

    The oatcakes are ready when slightly golden and firm to the touch.