This is straight-up the recipe off the back of a bag of Bob's Red Mill scottish style oatmeal. You need that stuff to make these.
Scottish Oatcakes are biscuits for people who are too busy repelling the Roman Empire to eff around with fluffy baked goods.
Ingredients:
1 1/2 cups Bob's Red Mill Scottish oatmeal
1/2 cup wheat flour
3/4 tsp sugar
1/2 tsp salt
1/4 tsp baking powder
1/4 cup melted butter
1/4 - 1/2 cup hot water
Oven to 325.
Place all but 2 tbsp of the oatmeal in a bowl with the flour, sugar, salt and baking powder. Stir.
Add butter and stir until evenly distributed. With a fork, mix in water just until moistened. Don't make it too wet. Press dough into a ball, like you would pie crust.
Sprinkle the counter top with the reserved oatmeal and roll the dough out on top to about 1/3" thickness - a little thicker than a pie crust. Cut into squares and place on a greased cookie sheet.
Bake until oatcakes are golden around the edges, about 20 minutes. Do not overbake or they will be crumbly.
Allow to cool thoroughly before storing in an airtight container. These keep a long time.
