Oatcakes...

Oatcakes are to Scotland what a baguette is to the French. The flat cakes made mainly from oats have for centuries been considered the Scottish national bread. They are quick and easy to make and make a delicious snack or accompaniment to cheese or marmalade.

Irish oatcakes are unleavened cakes eaten with butter, cheese or honey. Irish oatcakes are one of the May Day recipes, prepared for Beltane, one of four Celtic Fire festivals.

Depending on the type of oats you are using, you will obtain different results and different flavors. There are many oatcake recipes but here are my favorites. Bake a batch to have with your favorite tea!

Scottish Oatcakes
Ingredients:
1 tsp. baking powder
1 c. sifted flour
1 tbsp. sugar
1/2 tsp. salt
2 c. quick rolled oats
1/2 c. softened butter(I use "I Can't Believe It's Not Butter" with good results)
1/2 c. milk

Sift flour, sugar and baking powder and salt together. Mix in rolled oats. Cut in butter thoroughly. Gradually add milk, stirring until dough is formed. Roll dough on highly floured surface to 1/2 inch thickness. Cut in squares or rounds. Place on greased baking sheet. Bake at 375 degrees for 12-15 minutes or until slightly browned. Serve warm with butter, jam or cold as a cookie.

Irish Oatcakes
Ingredients:
6 ounces oatmeal
2 ounces flour
1 teaspoon salt
10 ounces warm water

In a bowl, mix flour, oatmeal and salt.
Add warm water slowly. Place the dough on a lightly floured board.
Roll and flatten to 1/4 inch thick. Cut into triangles.
Cook oatmeal triangles in a pan or griddle until both sides turn golden brown.
Serve buttered. Goes well with milk, wine and cheese or jams.

St. Brigid's Oatcakes (serves 4)
Ingredients:
2 cups uncooked, old-fashioned rolled oats (not instant)
1 1/4 cups buttermilk
2 1/2 cups sifted bread flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Vegetable oil spray

A day ahead, combine the oats and buttermilk in a small bowl. Blend thoroughly, cover and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Remove the oat mixture from the refrigerator. Combine the bread flour, baking soda, baking powder, and salt in a large bowl. Slowly add the oat mixture and stir with a wooden spoon 20 to 30 times, or until you have a smooth dough. Grease a baking sheet with the oil spray. Turn the dough onto the baking sheet, and use your hands to form a round, cake-shaped loaf about 1-inch thick. Use a sharp knife or pizza cutter to cut the dough into 4 quarters. Move the quarters apart slightly, but keep them in the original round shape. Bake until the cakes are light golden brown and firm to the touch, 30 to 35 minutes. Cool slightly on a rack, and serve with butter and jam or preserves. Makes 1 round loaf (in quarters).