"AlleyGator" > wrote
>
> I put sugar in mine, but it just didn't seem
> authentic. Do ya have a typical oatcake recipe that a stodgy old
> Scottish man of about 90 years old would be cookin?
>

Actually I'm not a big fan of oatcakes. Here is a modernized one from the
Irish Times that is pretty good. Ms FitzGibbon is reliable. So is the Irish
Times as they once published my letter to the editor.

Charlie

OATCAKES

Source: Theodora FitzGibbon, Irish Times, date unknown (ca. late 1980s)

150g (5 oz.) rolled oats
100g (4 oz.) plain flour
1 tsp. sugar
1/2 tsp. sugar
1 level tsp. Bextartar
50g (2 oz.) butter
30ml (1 tsp.) plain yoghurt
50ml (2 fl. oz.) milk

Preheat the oven to 200C (400F or gas 6). Combine all the dry ingredients
evenly together in a mixing bowl and rub in the butter, making sure it is
evenly incorporated. Add the yoghurt and the milk and beat well in until
you have a firm but moist dough. Put on a floured slab and knead out to a
thickness of an inch with the knuckles, taking care that cracks do not
occur. Scatter a little flour over and roll out with a floured rolling-pin
until all is 4mm thick. Cut into rounds, place on a greased baking sheet and
bake for around 35 minutes until lightly and evenly browned. Cool on wire
rack and store in an airtight tin.


Note: Makes about 18-20. Good served with cheese.