Oatcakes are traditionally Scottish and they can be made in a couple of ways. Traditionally they are made with lard but as times have changed and we have come to realize that we should reduce our animal fat intake. This recipe uses a vegan butter called Earth Balance, but any butter, animal or vegetable, will do.
These oatcakes will keep in an airtight container for a couple of days. If they go soft on you just pop them in a low oven for a couple of minutes to dry out a bit. You can top these crackers with cream and berries or with smoked salmon, a bit of sour cream, chives and capers. Experiment!
Oats are naturally gluten free but because of cross contamination they can contain gluten. Get certified gluten free oats if you need it to be. If you can't find oat bran, just use 8 oz of oat flour instead. I use it to add a bit of fiber.
7 oz / 200gr / 1 3/4 cup oat flour
1 oz / 25gr / 1/4 cup oat bran
1/2 teaspoon baking soda
pinch of salt
2 tablespoons of melted butter
1/2 cup of boiling water
Preheat your oven to 375F / 190C and line a baking tray with either a silicone mat or baking paper.
In a bowl, sieve the flour, bran, baking soda and the pinch of salt together.
Mix the boiling water with the melted butter and add it to the flour mixture.
Use a spatula to incorporate. Use your hands to knead it a couple of times till smooth.
Roll out to about 1/8 inch and use a cookie cutter or a knife and glass to cut rounds.
Put them on a baking tray and bake for 15-20 min, till slightly browned on the edges. Be careful not to brown them too much!