Recipe shared by Bread in Fife in Colin’s kitchen on day 6 of the Culture Kitchen Relay
To make approximately 20 thin 2 inch rounds:
125g fine oatmeal
75g medium oatmeal
20g butter at room temp (or 20g sunflower oil)
40g finely grated strong red cheddar
1 small medium-hot finely chopped chilli (adjust to taste)
4g soft brown sugar (optional)
90g boiling water
1. Rub the butter through the fine and medium oatmeal thoroughly.
2. Add the salt and sugar (optional) then add the boiling water to make a soft but not sticky mixture.
3. If the mixture is very sticky, wait for a couple of minutes.
4. Once all of the oatmeal has been mixed well, add the grated cheese to the mixture roughly to get a marled effect.
5. Roll out the mixture very thinly on a board dusted with fine oatmeal.
6. Cut out rounds approximately 2.5” in diameter.
7. Lift with a fish slice or equivalent onto a tray dusted with fine oatmeal.
8. Bake at 190°c for 15 minutes until the cakes are crisp in the centre.
9. Do not let the cakes go brown as even slightly burnt oatmeal tastes horrible.
10. These oatcakes can be served on their own or taste great with a bowl of olives.
Note – Adjust the salt and sugar to taste. Vary the proportions of fine/medium oatmeal. Try crushed coriander or fennel in place of or as well as chilli. Eventually you will hit on the perfect crunch to go with a glass of lemonade/red wine…