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These mouthwatering homemade oatcakes are surprisingly easy to make. Once you’ve got to grips with the method, you can adapt the recipe to swap the wild garlic for seeds or nuts in the autumn.
Recipe taken from The Forager's Kitchen Handbook by Fiona Bird ( CICO Books, £9.99Preheat 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 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.
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 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.
15 minutes
Serves 18-22 scones
