Can you improve on a classic? Yes, of course, these salt and pepper oatcakes make the classic Scottish oatcake even better. The perfect nibble with a glass of wine.
Salt and Pepper Oatcakes
Gardening Scotland was rather good to me when I think of some of the rather lovely goodies I brought home with me.
One of those was marvellous sea salt, or Salann na Mara as it is in Gaelic, from the Isle of Skye Salt Company.
What could I make to showcase this wonderfully flavoursome salt – Salt and Pepper Oatcakes of course!
Scottish sea salt
Scotland is no stranger to salt making. In fact, the neighbouring town to us when I was growing up in Musselburgh on the East coast was Prestonpans where there were salt pans (hence the name) a long, long time ago.
Anyway, I wasn’t well up on modern-day salt making in Scotland. So was thrilled to meet Nanette Muir the director of the company who told me more about their production of the finest fine grain and premium crystal salt.
Isle of Skye
They have built simple polytunnels on the edge of Loch Snizort on the Isle of Skye and using only the crystal clear and mineral-rich waters that are the purest in the UK.
The heat from the sun (yes folks, we so get some sun in Scotland) they very slowly convert it to crystals of the finest salt.
Everything is done by hand, from the harvesting and sorting of the precious crystals to the packaging in beautifully designed tubs created using recycled materials.
It is hard to believe that this little company only started in 2013 as it has already claimed some of the top foodie awards in the UK.
Oatcakes are a stalwart of the Scottish kitchen and were in fact one of the first forms of bread going way back in history.
Warriors could throw together oats and fat and bake their oatcakes in a simple griddle over an open fire even on the edge of a battlefield.
The oats gave energy and stamina and kept the troops going for hours.
While most of us thankfully don’t have to go into battle on a day to day basis, the humble oatcake makes a great snack to keep you going or a perfect addition to your lunchtime soup or salad.
Adding flavours to oatcakes takes them into a new sphere of sophistication.
They can become party nibbles, scoops for the most luscious of dips or just the perfect healthy treat to reach for when the savoury snack craving hits you.
Ingredients for salt and pepper oatcakes
I used a mixture of both porridge oats and pinhead oatmeal so that I could give my oatcakes more texture and bite.
The only other ingredients in my Salt and Pepper Oatcakes are sea salt and coarsely ground black pepper.
Some bicarbonate of soda, melted butter and a little hot water.
Never buy quick-cook porridge as it is already partly cooked and won’t work for cooking and baking recipes, go for the old-fashioned stuff every time!
How to make these oatcakes
This is what I call a simple mix, roll and bake recipe.
Mix together all your dry ingredients in a nice bog bowl. Make a well in the centre and add the melted butter and bring together to form a dough. add water as necessary.
Roll out on a lightly floured surface and cut out your oatcakes and bake.
Just remember to sprinkle the oatcakes with some extra salt and pepper just before you bake them.
Sometimes the simplest things really are the best!
How long do oatcakes keep
Your salt and pepper oatcakes will keep for up to 5 days in an airtight tin. You can freeze them too for up to three months.
Serve these simple oatcakes as a nibble with drinks either with or without a dip.
As part of a cheeseboard or sharing platter.
Alongside a hearty bowl of soup for the perfect lunch.
PS this recipe and 50 others appear in my Ebook Naughty and Nice Foodie Gifts For Christmas.
Looking for more super simple savoury bakes to make? Then check these out before you go;
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Salt And Pepper Oatcakes
- 250 g/9oz mixed porridge and pinhead oats
- 1/2 tsp sea salt
- 1/2 tsp coursly ground black pepper
- 1/2 tsp bicarbonate of soda
- 60 g/2 1/2 oz melted butter
- 75 ml/3 fl oz approx hot water
- extra salt flakes and black pepper to sprinkle
- Heat oven to 180C/350F/Gas 4 and lightly grease a baking tray.
- Mix together all dry ingredients until thoroughly combined.
- Make a well in centre and pour in melted butter and stir well.
- Add enough hot water to make a dough.
- Roll out on floured surface to approx 5mm/1/4" and use a cookie cutter to cut out rounds.
- Place on baking tray and bake for 25-30 minutes till oatcakes are golden and just firm. They will crisp up as they cool.
- Cool on a wire rack.