What wonderful memories indeed! Yes I love oatcakes with cheddar on them. You definitely get different variations, some with finer oats and others more coarse, like these. I've updated the recipe, actually to say you can use oat flour rather than wheat flour, if you prefer (I mainly didn't initially as oat flour used to be harder to find, and you can use either, but is becoming more readily available).

My great grandmother was from Scotland and she gave me her recipe for Scottish oatcakes. She used bacon grease and ground the oatmeal into flour. She did not add any wheat flour. I am sure there are many variations as they used whatever they had on hand. We always had tea with lots of milk and sugar with our "tea cakes" It was also her tradition to have them as a snack with a slice of cheddar cheese. Wonderful memories!!

So steel cut are basically the same as Scottish pinhead, so you can use those no problem. Other oats should work too, as you can get oatcakes with different textures. Though if using old fashioned, I'd suggest pulsing them a little in a food processor to make them smaller pieces as I think they'd be a bit too big if left whole.

Hi canI substitute with old fashion oats ? Are steel cut can be use? Please help ME!
Trish

Interesting adaptation, and glad to hear it worked out well!

Glad you enjoy, not heard of adding ginger in to the mix but glad you enjoy either way 🙂

Glad you enjoyed. It is a little wet, but shouldn't be overly so - maybe your butter became too warm and so was adding to the moisture level. I'd try to make sure your butter is cold and so you rub or cut it in as you would for biscuits/scones and hopefully this helps. Also maybe try adding part rather than all of the water at first and see of that's enough to bring it together before you add all of it. On the salt, use as you prefer - I used regular table salt which gives a slightly stronger salty flavor, so you may want a little less if you use that, while with kosher salt you will want the full amount.

My questions is the moisture levels--my dough was very wet using the recipe's 3 tablespoons of water; I had to add a fair amount of flour while rolling to get it to hold it's shape. Is this to be expected?

Also, is the salt the normal Morton's baking salt, or should I use kosher next time?

Thank you.

I make other crackers with olive oil but not sure that the flavor is quite right here, though it would no doubt be tasty. I'd imagine lard would have been used traditionally, so that is an option, or else olive oil and just know the flavor won't be quite "traditional".

So glad to hear you enjoyed! And I can definitely see that cheese pairing working well.

Absolutely!

Enjoy, these ones are really easy!

He has the right idea, I agree 🙂

That sounds delicious! Actually my Scottish heritage is a different name, that part is Alexander which links in to the Stewart clan and that is in fact Stewart tartan, I think (though more accident than design!)

Please do! From everything I have looked at they are the same thing, I keep meaning to look at some side by side to be sure - I imagine there's maybe a slight brand variation but not too much more and it will work either way.

Perfect! Hope you enjoy.

Definitely time to try these!

Cheese always wins in our house too 🙂 But my kids will snack on these even without cheese.

I'd love to know if they were similar or not. Either way, it's nice to make some crackers now and then I agree!

Thanks, I'd agree with that - pinhead are definitely the best!

Hi, in all honesty I haven't tested them to know for sure. They are certainly more shelf-stable than say bread or muffins, but I'm afraid I can't say exactly how long they would be good to eat. They would just go stale, though, so if they are not being eaten then I'd imagine fine.

Thanks so much, I hope you like them!

Thanks, I hope you manage to try them they are great!

So true, Jhuls, there are lots of silly names around! These are tasty and a bonus being healthy. Happy FF!