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Scottish Oatcakes

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.25
Energy (kCal)1065.456
Carbohydrates (g)195.1
Total fats (g)24.875
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 200C/400°F. | 2. Put the oats, salt and baking soda in a bowl. | 3. Make a well, pour in the lard and stirring with a wooden spoon, add in enough of the hot water to make a stiff dough. If you're using oatmeal, you should need about 75 ml; with porridge oats, you may need as much as 200 ml. | 4. Knead it for a while to make it come smoothly together, then roll out as thinly as you can. | 5. Cut into triangles or rounds. | 6. Bake on an ungreased baking sheet for 15-20 minutes, or until the edges are turning golden-brown and the oatcakes themselves are firm (they'll crisp up on cooling). | 7. Remove to a wire rack to cool. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oatmeal 250 g 950.0 195.1 28.25 12.075
    salt 1 pinch - - - -
    baking soda 1/4 teaspoon 0.0 0.0 0.0 0.0
    lard 1 tablespoon melted 115.456 0.0 0.0 12.8
    hot water 75 -200 boiled 0.0 0.0 0.0 0.0

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

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