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Image for Recipe - Wild Garlic Oatcakes

Wild Garlic Oatcakes

Image for Recipe - Wild Garlic Oatcakes
  • Time preparation 10 minutes
  • cook time 20 minutes
  • Serve Serves 15

“These mouthwatering homemade oatcakes are surprisingly easy to make. Once you’ve got to grips with the method, you can adapt the recipe to add wild seeds or nuts in the autumn.”

Recipe taken from The Forager's Kitchen Handbook by Fiona Bird (Ryland, Peters & Small, £9.99)
  • 1 tsp lard
  • 15g butter
  • 125g medium oats, plus extra for sprinkling
  • Pinch of baking soda
  • Pinch of salt
  • 1 tbsp finely chopped ramps (wild garlic) stalks
  • 75ml boiling water

Preheat the oven to 180°C if you are baking the oatcakes. Melt the lard and butter in a small butter saucepan over low heat.

Put the oats, baking soda, salt, and ramps (wild garlic) in a mixing bowl. Add the butter and lard, and enough water to make a moist dough.

Turn the dough out onto a work surface that is liberally sprinkled with oats, and roll the dough out as thinly as possible.

Cut in rounds with a cookie cutter, and either cook on a lightly oiled griddle, until the edges curl up, or bake in an oven for 20 minutes, turning the oatcakes over after 15 minutes of baking. Wait to cool, and serve with cheese and chutney.

Ingredients

  • 1 tsp lard
  • 15g butter
  • 125g medium oats, plus extra for sprinkling
  • Pinch of baking soda
  • Pinch of salt
  • 1 tbsp finely chopped ramps (wild garlic) stalks
  • 75ml boiling water

Method

Preheat the oven to 180°C if you are baking the oatcakes. Melt the lard and butter in a small butter saucepan over low heat.

Put the oats, baking soda, salt, and ramps (wild garlic) in a mixing bowl. Add the butter and lard, and enough water to make a moist dough.

Turn the dough out onto a work surface that is liberally sprinkled with oats, and roll the dough out as thinly as possible.

Cut in rounds with a cookie cutter, and either cook on a lightly oiled griddle, until the edges curl up, or bake in an oven for 20 minutes, turning the oatcakes over after 15 minutes of baking. Wait to cool, and serve with cheese and chutney.

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