For centuries, oat has been cultivated in the Noth of Scotland and it has always represented a healthy source of nourishment for Highlanders. This versatile cereal is very practical as it can be cooked/baked in many ways (bread, porridge, granola, cookies, patties, etc...). It has long been considered a poor people's/farmer's staple, but now, it is gaining unawaited popularity (within the gourmet world/culinary community) and has somehow become a little trendy as more and more food lovers are recognizing it's uncomparable culinary qualities, fascinating nutritional values and special flavor..."Oatcakes" or "Bannocks" are a humble, yet delicious Scottish culinary speciality that is nearly entirely made of oats. Those tasty crackers nearly replace bread in Scotland (at least, in the past they did...).In a way, they can be compared to the American "Johnnycakes", although the latter is made entirely of corn. In England (North Staffordshire and Derbyshire), there also exists a kind of pancake which shares the same name as those biscuits, but which is more similar to an oatmeal crêpe. "Oatcakes" have always been very popular and appreciated. Even the Romans who invaded Britain adopted this traditional food andbaked them while they were occupying Scotland.
"Oatcakes" are like the Scottish cuisine, substantial and simple, yet delightful. Both are made to brave this country's vivifying air and harsh weather. Those dry and coarse savory "cookies" might, at first, look very ordinary, but, in reality, they are extremely addictive and pleasant as they have a unique flavor that makes them extremely enjoyable. Contrarily to what you might think, "Oatcakes" don't taste at all like "Oat Cookies". With their interesting and refined nutty aroma as well as their characteristic lardy savor, they capture all our attention. Not to mention that their flaky and crisp texture is just simply wonderful!A great cracker that can be eaten with butter or jam and which can be served as a vehicle to meat, fish and cheese!
~ Otacakes ~Recipe taken from "Cuisine De Saison", November 2001 and adapted by Rosa @ Rosa's Yummy Yums
Makes about 12 "crackers".
Ingredients:
150g Oatmeal
60g Wholewheat (wholemeal) flour
1 Tsp Salt
1/2 Tsp Baking powder
1 Tsp Light brown sugar
60g Lard
2-4 Tbs Hot water
Method:1. In a bowl, mix together the oatmeal, flour, salt, baking powder and sugar.
2. In a pan, melt the lard.
3. Incorporate it the the oatmeal/flour mixture while stirring and cutting well.
4. Add as much water as needed in order to get a workable dough that is neither too sticky nor too dry.
5. Cut the dough in half and roll each half (on a baking sheet) in order to get two rounds of 0.5cm (0.2 inches) in thickness and 15cm (6 inches) in diameter.
6. Let the dough rest for about 15 minutes at room temperature.
7. Preheat the oven to 180° C (350° F).
8. With a sharp knife, incise the surface of each round in order to obtain 6 equal triangles (I decided to make rectangles instead).
9. Bake them in the lower part of the oven for about 15 minutes or until golden and crisp.
10. Out of the oven, let them cool on the baking pan for 10 minutes and then put them on a rack so that they cool completely.
11. Break each triangle, following the incisions.
Remarks:Replace the lard by melted butter if you wish.
If you don't get a ball of dough which can be manipulated easily, then add a little flour or water, depending on the dryness or stickiness of your dough.
You can use white flour instead of wholewheat flour or castor sugar instead of light brown sugar, but it will somehow affect their taste.
Serving suggestions:
Those crackers can be eaten with smoked salmon, sour cream, salty butter and cottage cheese ("Crowdie") or with honey ham
They are also delicious with any good cheese (cream cheese, Cheddar, Brie, etc...) or pate.
"Oatcakes" can be served as accompaniment to soups as well as with meat and fish dishes.
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~ Otacakes (Palets A l'Avoine) ~Recette tirée de "Cuisine De Saison", novembre 2001 et adaptée par Rosa @ Rosa's Yummy Yums
Pour environ 12 palets.
Ingrédients:
150g de Gruau d'avoine
60g de Farine complète/bise
1 CC de Sel
1/2 CC de Poudre à lever
1 CC de Sucre brun clair
60g de Saindoux
2-4 CS d'Eau bouillante
Méthode:1. Dans un grand bol, mélanger le gruau d'avoine, la farine, le sel, la poudre à lever et le sucre.
2. Faire fondre le saindoux dans une casserole.
3. L'incorporer au mélange précédent en tournant.
4. Ajouter l'eau chaude afin d'obtenir une pâte ni trop collante ni trop sèche.
5. Partager la pâte en deux et abaisser chaque portion sur du papier sulfurisé en cercle de 0.5cm (0.2 inches) d'épaisseur et 15cm (6 inches) de diamètre.
6. Laisser reposer 15 minutes à température ambiante.
7. Préchauffer le four à 180° C (350° F).
8. Avec un couteau, inciser la surface afin d'obtenir 6 triangles égaux (J'ai fait des rectangles).
9. Les faire cuire 15 minutes dans le bas du four, jusqu'à ce qu'ils soient dorés.
10. Les sortir et les laisser reposer au moins 10 minutes sur la plaque, puis les poser sur une grille et les faire refroidir.
11. Casser les palets é l'aide des incisions.
Remarques:A la place du saindoux, vous pouvez utiliser du beurre fondu.
Si vous n'obtenez pas une boule de pâte qui se tient correctement, alors ajoutez un peu de farine (si c'est trop collant) et d'eau (si c'est trop sec).
Si vous voulez, vous pouvez remplacer la farine complète par de la farine blanche/fleur et le sucre brun par du sucre cristallisé, mais le goût en sera changé.
Idées de présentation:
Ces palets se mangent avec du saumon fumé, de la crème fraîche, du beurre salé et du cottage cheese ("Crowdie") ou avec du jambon au miel.
Ces biscuits sont aussi délicieux avec du bon fromage (Cheddar, Brie, Cream cheese, etc...) ou du pâté.
