Breed (Oatcakes from the Far Northeast Corner of Scotland)

1. 1

   Sprinkle a baking board with medium oatmeal.

2. 2

   Mix together the ingredients and form into a ball.

3. 3

   Place the mixture onto a baking board that has been sprinkled with a little medium oatmeal and roll out the mix to form a round about 1/8 inch thick.

4. 4

   Cut into four triangles.

5. 5

   Work quickly since the mixture becomes difficult to work with if it becomes cold (it will break and crack).

6. 6

   Put the oatcakes on a hot griddle and bake on one side only.

7. 7

   Once the edges curl they are cooked and now must be placed on a rack or tea towel and allowed to dry off in a warm room (or in the oven on a rack).

8. 8

   Store in an airtight cookie tin at room temperature.

9. 9

   For the Vegetarian/Vegan option use Vegetable Oil.

No nutritional information available.

No additional tips available.