Walkers Highland Oatcakes 280g

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Smooth cream cheese is also a nice contrast to the pleasantly rough and rustic oatcakes. A blob of homemade chutney like my five-star rated Smoky Tomato- Chilli Chutney or Homemade Piccalilli makes it extra special. For the Scottish Oatcakes you see in this post, I used a combination of medium oatmeal and rolled oats. I whizzed up the rolled oats (in a coffee grinder, actually) but not too finely. I think it’s nice to have some largeish pieces of oat remaining for a rustic feel and more interesting texture. I used a 2.5-inch biscuit cutter to cut out the circles, but not a worry if you do not have one.Look around your kitchen for anything with a similar-sizeround shape, such as upturned wine glasses. An emptied 15-ounce can is just the right size, too. Oatcakes were traditionally a major source of carbohydrate so would be served with all sorts of meals. They can also take the place of bread or toast at breakfast and are good alongside soups: maybe even a Scotch Broth? Oatcakes similar to the Scottish variety are produced in Ireland, [23] in shared tradition with the Scots. [24] Ditty's is a Northern Irish brand of oatcake. [25] [26] Canada [ edit ]

Seen as a typically Scottish food item, oatcakes have also long been made elsewhere in Britain. [9] Oatcakes may replace toast at breakfast in Scotland. [10]

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PINHEAD, COARSE or STEEL CUT OATS These are the most minimally processed oats. Steel blades are used to cut the groats into pinhead sized pieces. These have a chewy texture and, if you’re making porridge with them, it’ll take longer to cook. Porridge oats seem to be called “oatmeal” in the US, but to us, oatmeal is even more ground down than porridge oats, which are flakier. You can see the difference in the images between what we would call porridge oats and oatmeal. If you find US “oatmeal” that looks like the porridge oats we have, then use that, and blend some down more for the UK oatmeal side of the recipe. If you can’t find that, then look for rolled oats, and give them a couple of whizzes in a blender to break them down slightly more (not too much!) to be closer to porridge oats, and then break them down even more for the “UK oatmeal” part of the recipe. We really hope that helps!! Reply Peter Barfoot; John Wilkes (of Milland House, Sussex.) (1790). The Universal British Directory of Trade, Commerce and Manufacture, Volume 4. p.648. Their versatility means you’re as likely to be served them with soup as with cheese or pate when you’re eating out, and there is a multitude of different varieties across supermarket shelves, including some with different flavour combinations.

I’ve made some batches with olive oil and some with butter. Personally, I think there’s next to no difference. The ones with butter were perhaps slightly richer, but this was barely noticeable. Both versions had good flavour and were nicely crunchy. So just use whichever fat you prefer. a b Cauvain & Young (26 August 2009). More Baking Problems Solved. Elsevier. p.190. ISBN 9781845697204. In Scotland, oatcakes are made on a girdle (or griddle, in other forms of English) or by baking rounds of oatmeal on a tray. If the rounds are large, they are sliced into farls before baking. Oats are one of the few grains that grow well in the north of Scotland and were, until the 20th century, the staple grain eaten in that area.

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Obviously, the finer oatmeal and porridge oats will give you a finer textured oatcake. Coarse or medium oatmeal plus rolled oats will create a ‘rougher’ one. Different types of oats go by different names, depending on the country you’re in. When you’re making oatcakes, the type of oats you have will have a big impact on how they turn out. But, as with so many things, you can’t beat the flavour and satisfaction you get from homemade. You’ll also be avoiding the environmentally disastrous palm oil found in many brands of oatcake. PS, I am from Staffordshire originally, and have a recipe for Staffordshire oatcakes. I will share it when I’ve managed to make them successfully, first attempt was a disaster! I buy these and the others very often for my friend who used to live in Scotland. Many of the other makes seem to me to taste quite nasty because of the Palm Oil but these are very good and the fat used seems to be good. I can't solve Margaret's problem (see review above) I tend to break a piece off, butter it and pop it into my mouth with a piece of cheese thus making it bite size. Anyway they are very good and much appreciated here.

Oatcakes have been documented as existing in Scotland since at least the time of the Roman conquest of Britain in AD 43, and likely before then. [7] [ unreliable source?] Oatcakes have also been described as being the "mainstay of Scottish breads for centuries". [7] [ unreliable source?] Jean Le Bel, around AD 1357-60 describes the Beguine nuns making "little pancakes rather like communion wafers". This is thought to be an early description of a Scottish oatcake. [8] Regional variations [ edit ] You want your Scottish oatcakes to have a little texture but not just fall apart because the oats are too big, so using the right sort is crucial to the recipe. Scottish oatcake". Walkers Shortbread Ltd. Archived from the original on 22 July 2012 . Retrieved 28 October 2010. Products". Ditty's Home Bakery. Archived from the original on 5 September 2014 . Retrieved 1 May 2014.They’ve been recorded as being made in Scotland since Roman times, but it’s widely thought that they were made there long before that. These are probably one of the best Scottish oatcakes on the market, so it's great to have them on sale at BCS! The texture and flavour are both excellent and they make a perfect partner for a selection of cheeses or patés, or just simply with butter or to accompany a stater of soup. The texture may vary from rough to fine depending on how the oats are ground. Oatcakes may be slightly chewy or hard, depending on the water content and for how long they are cooked. Oatcakes were traditionally eaten with every meal as a major source of carbohydrate in the diet. From the 19th century onward, they were commonly served to accompany soups, meat, and fish dishes. Today, they are sometimes eaten as an alternative to bread or toast at breakfast. [20] [21]