Bob's Favorite Scottish Oatcakes are crisp and nutty flavored. Scottish oatmeal and whole wheat pastry flour combine to make a savory oatcake with a touch of sweetness. Pair with lemon curd and berries or eat them like crackers with cheese, smoked fish and fresh herbs!
Place all but 2 tablespoons of the Scottish Oatmeal in a bowl with flour, sugar, salt and baking powder; stir until combined. Add butter and stir until evenly distributed. With a fork, mix in 1/4 cup water, just until moistened, adding more water if needed. Pat dough into a ball, and then flatten slightly.
Sprinkle reserved 2 tablespoons oats on a board. Roll dough out 1/4 inch thick. With a 2 to 3-inch round cutter, cut dough into rounds. Re-roll and cut scraps. Place oatcakes about 1/4 inch apart on a greased baking sheet.
Bake until Scottish Oatcakes are golden, approximately 25 minutes. Let cool on a rack. Enjoy plain, serve with jam or cheese, or use them to build hors d'oeuvres.
