As a 70 year old Scot I can only give you a good natured comment of BANNOCKS which is the true name for them. I eat them regularly with either an egg plus Black Pudding or Haggis or Lorne Sausages and now and again a small dram of pure malt whisky. A bonnie start to a winter morning.
Great simple recipe thank you. I had got some nice cheese to have with oatcakes but my shop bought ones had gone stale. I made these and they were lovely, I will make them again, i can make the amount I need so they don't get wasted and go stale.
This seems easy enough. I pay an arm-and-a-leg for having them sent from across the pond to California. Now I can make my own. I think I'll just make them in squares, cut with a knife, because I'm lazy.
Just made some,TWO teaspoons of Salt !!?? Honestly,they would kill a brown dog.We had One each and threw the rest out.I would place these alongside the deep fried Mar's Bar. Great Video,Thank You.
Yes, definitely - re-use the scraps to make more oatcakes. You might find that over time the scraps get a bit dry. A little water will bind it again :)
As a very canny Scot we never waste scraps and we will reuse them to make more or we can bake them for dog biscuits. My Great Danes really love them sprinkled over their dinner but not too many as too much salt is bad for dogs.
In a tight fitting biscuit tin they can usually last 12 months but if moisture gets in then they can go soggy. If you make a hundred of them at a time then they will be eaten within a week.
Rolling oats is an American thing. Oats in Scotland were ground at the local mill, often into a texture very similar to our American cornmeal. This is primarily what was used, though more difficult to find today. (I run steel cut oats through my grain mill at medium grind for the same results, but not everyone has a grain mill, or easy access to steel cut oats).
Two teaspoons of salt? Oh really? Is that so you won't get fat because they are so nasty salty you won't eat anymore than one? Perhaps it is traditional: a snack for eating while working in the fields on a warm day. One oat cake followed by lots of water. Ancient British Isles Gatorade-type hydration solution? Other than the salt, I liked them. Added as much oats as I had, rice/tapioca flour, ground up chia seeds and coconut oil in order to reduce the amount of salt. Slow baked and just lightly toasted is awesome. I used a bit lower than 190 C.
As a 70 year old Scot I can only give you a good natured comment of BANNOCKS which is the true name for them. I eat them regularly with either an egg plus Black Pudding or Haggis or Lorne Sausages and now and again a small dram of pure malt whisky. A bonnie start to a winter morning.
Nice and clear. Calm presentation . Thankyou . K
Great simple recipe thank you. I had got some nice cheese to have with oatcakes but my shop bought ones had gone stale. I made these and they were lovely, I will make them again, i can make the amount I need so they don't get wasted and go stale.
Oh so good.
Made this today, so easy and taste great!
Oatcakes are adorable.Thank you for your recipe.
Thank you for this video! "medium oats" = rolled oats in a food processor for 15 secs! That was the missing piece. Thanks!
Very interesting. Great way to get the old oats in! Thanks for this! Trying this very soon!
Made these today - delicious! Used much less salt though. 😁
Thank you.
I wil try to make it. Thanks!
The original bannock bread!
This seems easy enough. I pay an arm-and-a-leg for having them sent from across the pond to California. Now I can make my own. I think I'll just make them in squares, cut with a knife, because I'm lazy.
If you cut them in squares then they are ideal to make a sandwich with our beloved square sliced sausage.
Just made some,TWO teaspoons of Salt !!?? Honestly,they would kill a brown dog.We had One each and threw the rest out.I would place these alongside the deep fried Mar's Bar. Great Video,Thank You.
Hope you can - let me know how they turn out if so!
Thanks!.
My great grandfather was the original founder of Paterson's Oatcakes, alas, I do not know any recipes.
These are great! I added cinnamon.
Bauman you are a barbarian. PS I hope that you enjoyed them.
you could have melted the butter in the water and added all in one go
says the chef :)
Hello! What about the scraps? Can I roll them again and cut out more rounds? I am so excited to make this with my children!
Yes, definitely - re-use the scraps to make more oatcakes. You might find that over time the scraps get a bit dry. A little water will bind it again :)
As a very canny Scot we never waste scraps and we will reuse them to make more or we can bake them for dog biscuits. My Great Danes really love them sprinkled over their dinner but not too many as too much salt is bad for dogs.
Is it okay to use oats that are not rolled?
I thought oatcakes were usually made from left over porridge?
Did you use unsalted butter?
just so you know I cut the salt in half, but even then 1 teaspoon seems WAY too salty!
How long do you think they will keep?
In a tight fitting biscuit tin they can usually last 12 months but if moisture gets in then they can go soggy. If you make a hundred of them at a time then they will be eaten within a week.
can i add sugar?
if your English maybe
vizulfun "you're". We can spell in England!😁😈
Scottish people didn't have food processors a hundred years ago. This doesn't seem authentic.
They probably pound them with some large pestle or mortar,how do you think they make flour from wheat.
PC Henderson, We Scots have had the finest food processors for over 5,000 years. They were called Scotswomen.
Rolling oats is an American thing. Oats in Scotland were ground at the local mill, often into a texture very similar to our American cornmeal. This is primarily what was used, though more difficult to find today. (I run steel cut oats through my grain mill at medium grind for the same results, but not everyone has a grain mill, or easy access to steel cut oats).
Nice but way too much salt....and not gluten free if you roll them out in flour.
don’t add even remotely close to that amount of salt
Very good but the musac!!!!!!!!!!!
If you use wheat flour for dusting, it is not Gluten-Free...Try using rice flour or oat flour...
I can’t stand dirty baking sheets.
Two teaspoons of salt? Oh really? Is that so you won't get fat because they are so nasty salty you won't eat anymore than one? Perhaps it is traditional: a snack for eating while working in the fields on a warm day. One oat cake followed by lots of water. Ancient British Isles Gatorade-type hydration solution? Other than the salt, I liked them. Added as much oats as I had, rice/tapioca flour, ground up chia seeds and coconut oil in order to reduce the amount of salt. Slow baked and just lightly toasted is awesome. I used a bit lower than 190 C.
Do you think one teaspoon of salt would be enough? Or maybe just one half teaspoon?
You don't even need salt - it's just for flavour... 1tsp or even a half should be completely fine.
Thanks, FiveEuroFood. Looks really good and doable...will try for a gluten free treat!
it looked like a hella lot of salt to me too