Oatcakes. We Have Almost Everything on eBay. These Scottish oatcakes, made with oats, whole wheat flour, and very little sugar, are a wonderful addition to your breakfast table. Transfer oatcakes to a rack to cool completely. Make more oatcakes with remaining dough in same manner. Cool then transfer to a food processor; process until finely ground.

These oatcakes are perfect with a cup of tea or a cup of coffee. Serve them as a simple dessert or grab them as an on-the-go breakfast. Ditty's is a Northern Irish brand of oatcake. You can cook Oatcakes using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Oatcakes

You need 85 g of coconut margarine.
You need 110 g of plain flour.
You need 1 tsp of baking powder.
You need of cold water.
Prepare 80 g of chopped walnuts.
Prepare 20 g of maple syrup.
It's 125 g of oats.
It's 1 of vegan egg replacement (1 tbsp flax seeds + 3 tbsp water).

Scottish immigrants to the New World brought the recipe for this sustaining food to Canada. Caught in a storm just off the coast of the island. Scottish oatcakes are flat biscuits primarily made from oats, salt and water, and sometimes dripping or lard; Welsh oatcakes are more like savoury pancakes, while Yorkshire oatcakes have a bubbly. Oatcakes are so quick and easy to make, and make a great addition to a cheese board or snack any time.

Oatcakes instructions

Preheat oven to 190℃. Grease a baking tray or line with greaseproof paper..
In a large bowl, rub the margarine into the flour until the mixture looks like fine breadcrumbs. Add nuts, maple syrup, baking powder and oats and combine..
Add cold water little by little to bind the dough-try not to make it too sticky..
Place 10 spoonfuls of the dough onto the baking sheets, spaced well apart. Flatten each one slightly with the back of a spoon..
Bake for 15 to 20 minutes, or until firm..
When they are cool down dip each cookie in melted chocolate..

Perfect for Burns night celebration, or any excuse you want. So have a try of these tasty oatcakes and enjoy a bit of my homeland. And I am talking about a Scottish type oatcake (a savoury biscuit made from oatmeal) not a Staffordshire or Derbyshire oatcake - which is a type of pancake made from oatmeal. (I actually didn't know this until I was searching round the internet when writing up this recipe). Oatcakes are made from oatmeal, rather than the flaked oats more commonly used for porridge; essentially the groat, or the inside of the oat, minus its inedible outer husk, chopped or ground to. The influence of the Scottish oatcake has spread far and wide.