Traditional Recipe
2 cups old-fashioned rolled oats
2 sticks (1 cup) unsalted butter
2 cups whole-wheat flour
2 teaspoons baking powder
1 1/2 tablespoons packed light brown sugar
1 teaspoon salt
1/2 cup milk
Preheat oven to 350° F. and butter 2 large baking sheets.
In a food processor pulse oats until finely chopped. Cut butter into bits. Add butter to oats with all remaining ingredients except milk and pulse until mixture resembles coarse meal. Add milk and pulse until mixture just forms a dough.
On a lightly floured surface halve dough and wrap 1 half in plastic wrap. Roll out remaining dough 1/8 inch thick (about a 14-inch round) and with a 3-inch fluted round cutter cut out about 18 oatcakes.
On baking sheets arrange oatcakes about 3/4 inch apart and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pale golden, about 20 minutes. Transfer oatcakes to a rack to cool completely. Make more oatcakes with remaining dough in same manner. Oatcakes may be made 1 week ahead and kept in an airtight container at room temperature.
Recipe taken from Epicurious.com
Modern Takes
Oatcakes With Goat Cheese and Fig
2 cups old-fashioned rolled oats
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/4 cup plus 2 tablespoons milk
1 cup quartered dried Calimyrna figs, stems discarded
1/2 cup dry red wine
2 tablespoons honey
3 tablespoons tiny fresh thyme sprigs
1/2 cup plus 2 tablespoons soft mild goat cheese (about 5 ounces)
Preheat oven to 375°F. and butter 2 large baking sheets.
In a food processor pulse oats until chopped fine. Add flour, salt, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. On a lightly floured surface roll out dough 1/8 inch thick (about a 13-inch round) and using a 1 1/2-inch cutter cut out about 60 oatcakes. Arrange oatcakes on baking sheets 1 inch apart and bake in middle of oven 12 minutes (oatcakes will not change color). Transfer oatcakes to a rack and cool completely.
In a small saucepan combine figs, wine, honey, and 1 tablespoon thyme sprigs and simmer, stirring occasionally, until most liquid is evaporated. Transfer fig mixture to a small bowl and cool.
Top each oatcake with about 1/2 teaspoon goat cheese, a fig piece, and a few thyme sprigs.
Recipe from Epicurious.com
What is it?
According to Nairns, the major oatcake makers in Scotland, "historians tell us that it was the common practice, even as far back as the fourteenth century, for the Chieftain and his followers, to carry with them a small sack of oatmeal strapped to the saddles of their horses when on their foraying expeditions. An iron plate was also carried, slung over their back. This was used for the dual purpose of a shield in combat and as a cooking utensil when they made camp. A rough fireplace of stones was formed, and the oatcakes, made from oatmeal and water, were baked on the heated iron plate."