I’ve had a complaint about my blog.
Look up. Underneath my blog title you’ll see the words: A Scottish Food Blog. By this all I meant is that I am Scottish and this is a (mostly) food blog. You get that, right? Well, not everyone does. This week I received a complaint that my food wasn’t Scottish enough.
At first, I was really confused: didn’t think I’d ever suggested that I’d be writing about Scottish food. Mince and tatties, cockaleekie, skirlie, cranachan, tattie scones: these are all delicious but I eat them only occasionally. And I’ve never had a deep fried Mars Bar!
Maybe I will blog about Scottish food more in the future. For now though, I offer the disillusioned the following recipe. Call them oatcakes, call them bannocks: they are undoubtably Scottish. They are also ridiculously easy to make and, along with a good cheese and chutney or some smoked salmon and dill, make for an crowd pleasing canape/starter. Especially if you use an cute shaped heart-shaped cutter. 🙂
60g wholewheat flour
30g lard or vegetable fat
1 tspn salt
1/2 tspn bicarbonate of soda
50 ml boiling water
- Mix together the oats, flour and bi-carb.
- Add the butter and lard and rub together until the fats are incoporated and look like big breadcrumbs (this took the full length of Meatloaf’s Bat Out of Hell when I last did it).
- Add the boiling water little by little and combine until a thick, stiff dough is formed.
- Scatter extra flour and oats on a surface and roll out the dough until 1/2 cm thick (or thinner if you prefer daintier biscuits). Use cutter to cut out shapes.
- Reroll dough and cut again until dough is used up.
- Place shapes on baking tray and bake in 190oC oven for 20-30 mins until brown and crisp around the edges.
- Remove from oven when golden and crisp around the edges.
P.S. Marco is settling in very well. He’s still a bit unsettled at night (hence the massive bags beneath my eyes) but is loving all the walks and hugs his new owners give him.