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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 375. | 2. Mix the dry ingredients, then cut the shortening in until it resembles fine crumbs. (I gave up on this and just smooshed it with my hands.) Add water, 1 tablespoon at a time, until mixture forms a stiff dough when you press it together. (Alternatively, you can mix this in your food processor). | 3. On lightly wheat-floured surface, roll the dough out to about 1/8-inch thick. If needed, use ice water as "glue" to patch it together- It might fall apart a little. Cut into rounds with a large cookie cutter or the top of a glass about 2 1/2" in diameter. Or you can cut it into squares with a knife. Place on and ungreased baking sheet. | 4. Bake until the oatcakes start to brown, about 12-15 minutes. Cool a bit on a wire rack, if your gang will wait that long. | 5. To serve, top with whatever you find in your kitchen. These are not sweet, so they make a great base for sweeter toppings like jelly and honey. Other toppings we've use are peanut butter, butter, sliced fruit, cream cheese and coconut. I think we even used chocolate chips a time or two. Use your imagination! | 6. Per serving (2 oatcakes): 183 calories, 3g protein, 16g carbohydrate, 12g healthy fats, 2.5g fiber, 135mg sodium. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oat	1	cup		231.24	62.2468	16.262	6.6082
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
coconut oil	1/2	cup		972.28	0.0	0.0	107.9754
water	2 -3	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.