Above pictured is Eddie Brownlie c.1930 in Thomas Gray's Bakery. He has a packet of Gray's award-winning oatcakes in his hand and a sonsie lass on his arm. The secret to both those facts has escaped our research but they may be connected - it's a pleasant mystery to consider. However, we have here two recipes for oatcakes for you to try. If you have a favourite recipe of your own and wish to share the secret, contact us please.
3 c. unbleached white flour or whole wheat flour
3 c. rolled oats
1 c. sugar
2 teaspoons salt
1 teaspoon baking soda
1 c. cold butter
about 3/4 c. cold water
Mix dry ingredients. Cut in butter to fine crumbs. Add enough water to moisten. Roll to the depth of a woolen blanket. Cut in traditional shapes. Bake at 350 degrees F for 7 to 10 minutes. Longer time = crisper cookie. Enjoy a chunk of cheddar cheese with this heritage recipe. Makes lots so share some with a friend!
Rolled oats - 2 1/4 cups
Baking powder - 1/2 teaspoon
Salt - 1 teaspoon
Unsalted butter - 2 tablespoons, melted
Water - 1/3 cup
1) Preheat the oven to 350°F.
2) In a food processor, add 2 cups oats and process until they resemble coarse flour.
3) In a bowl, mix the oats, baking powder and salt together.
4) Stir in the melted butter, break up lumps of dough with a wooden spoon. Gradually stir in water, mix well until the dough is combined.
5) Scatter 1/4 cup oats on a work surface, roll the dough in the oats and press the oats into the dough.
6) Roll the dough out to a sheet 1/8 inch thick and cut the dough into 2 1/2-inch rounds with a cookie cutter.
7) Transfer the rounds to baking sheets, 1 inch apart and reroll the dough to cut out more oatcakes.
8) Bake the oatcakes in the preheated oven for 15 minutes, until their edges are lightly golden.
9) Cool on a wire rack for at least 15 minutes before serving and store in an airtight container up to 1 week.