|Nairn's Organic Oatcakes|
Nairn's Organic Oatcakes were packed in portions of six oatcakes which was plenty for a lunch and they had quite a satisfying crunch when bitten into. However, they were very thin and where the packaging boasted 'no artificial flavours' this turned out to mean very little of any flavour at all! Obviously I don't want the cracker to overwhelm the topping, but these were disappointingly bland. I don't think I would buy them again.
|Simple Scottish Oatcakes|
So, I think homemade oatcakes are better than the 'best' shop bought ones, but I recently discovered that my go-to oatcake recipe wasn't actually the best I could do.
In lieu of processing the oats - I don't have a food processor - I used 160g oats and 40g strong wholemeal flour. I found I only needed half a tsp each of salt and pepper, but I did need to up the hot water to 5-6 tbsp, probably because of the flour. My BuyBritish kick means we're using rapeseed oil instead of olive oil (50ml for this recipe) and Borderfields is perfect! I loved that these oatcakes have just as good a flavour as the butter-made ones, but seemed to have a crispier crunch. Does that make sense? They also, I think, cook slightly quicker so there's a tiny fuel economy too. The only problem is that they are rather too moreish so the three-lunch batch I baked yesterday is now only going to be enough for two lunches. Oh well!