|
-
22nd October 13, 02:40 PM
#1
I have some Stilton in the fridge, but it's no exactly frae just ootside Embra or Dundee... 
I will attempt the making of the oatcakes tomorrow, can get Scottish smoked salmon here.
Daft Wullie, ye do hae the brains o’ a beetle, an’ I’ll fight any scunner who says different!
-
-
22nd October 13, 10:23 PM
#2
-
-
23rd October 13, 03:48 AM
#3
Shorties are always a favourite. Very light and extremely moreish biscuits. I'll PM you the recipe tonight when I get home.
Made some for Burn's Night and took them to work - had to make a huge batch for the next day as everyone was complaining they only had one...
Martin.
AKA - The Scouter in a Kilt.
Proud, but homesick, son of Skye.
Member of the Clan MacLeod Society (Scotland)
-
-
22nd October 13, 06:51 PM
#4
Oat Cake Recipe
I've made this for heritage day at my kids' elementary school. It is very popular at our house still.
1/2 c. shortening (I used butter)
1 c. regular oats or quick-cooking oats
1 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
2-3 Tbsp. cold water
Preheat oven to 375 degrees Fahrenheit. Cut shortening into oats, flour, baking soda, and salt until mixture resembles fine crumbs. Add water, 1 splash at a time, until mixture forms a stiff dough. Note that you may not need all the water!
Roll until 1/8" thick on lightly floured surface. Using two sheets of waxed paper can keep the dough from sticking to the work surface and the rolling pin. It also makes it easier to roll the dough thin and then peel the cakes off the paper. Cut into 2-1/2" rounds or squares. Place on ungreased baking sheet. Bake until oatcakes start to brown, about 10-12 minutes, then flip and bake for another 8-10. Be sure to adjust for your oven and watch them closely the first time you make them. The oatcakes should be golden, but not overdone. Cool on wire rack. This recipe is my variation from one on recipe source.
I serve them with cheeses or jam. Smoked salmon is up for next time, thanks for the suggestion Jock!
Last edited by California Highlander; 22nd October 13 at 06:53 PM.
Reason: formatting
Clan Mackintosh North America / Clan Chattan Association
Cormack, McIntosh, Gow, Finlayson, Farquar, Waters, Swanson, Ross, Oag, Gilbert, Munro, Turnbough,
McElroy, McCoy, Mackay, Henderson, Ivester, Castles, Copeland, MacQueen, McCumber, Matheson, Burns,
Wilson, Campbell, Bartlett, Munro - a few of the ancestral names, mainly from the North-east of Scotland
-
-
22nd October 13, 11:31 AM
#5
 Originally Posted by Tomak
One word...HAGGIS!
Where am I going to get a sheep's lung at this time of day??
If the British shop has a can, I might do it, just because it's expected. But it's not the same, and it's not exactly finger food.
Daft Wullie, ye do hae the brains o’ a beetle, an’ I’ll fight any scunner who says different!
-
-
22nd October 13, 12:02 PM
#6
Ok not totally Scottish, more British with a Scots base.
Oatcakes, real butter, chedder cheese, Branston pickle.
Oatcakes, real butter, THIN spread of Marmite.
Oatcakes, real butter, raspberry jam.
" Rules are for the guidance of wise men and the adherence of idle minds and minor tyrants". Field Marshal Lord Slim.
-
The Following User Says 'Aye' to Jock Scot For This Useful Post:
-
22nd October 13, 12:45 PM
#7
Originally Posted by Tony
Where am I going to get a sheep's lung at this time of day??
If the British shop has a can, I might do it, just because it's expected. But it's not the same, and it's not exactly finger food.
Why, from a sheep of course.
-
Posting Permissions
- You may not post new threads
- You may not post replies
- You may not post attachments
- You may not edit your posts
-
Forum Rules
|
|
Bookmarks