Scottish Oatcakes

 I've made this recipe thinking about Stilton, I made this other recipe thinking about Stilton too... Yes, I think a lot about stinky cheese, I'm that type of person.

Store bought oatcakes are not bad, nothing special, just a thin, crispy vehicle for your cheese, your paté or whatever you like to eat with them. Homemade oatcakes have more bite, they are chewier, buttery, flavoursome and they look much nicer!

They are surprisingly straightforward to do. There's no kneading, no proving. Just mix all the ingredients until it comes together into a dough.

Stilton, I love youuuuuu

Recipe adapted from Delicious Magazine

60g Self-raising flour
1/2 tsp bicarbonate of soda
125 gr oatmeal
50g cold, unsalted butter, cubed
2tbsp milk

Preheat the oven to 180C.

Sift the flour, bicarbonate of soda, and a pinch of salt into a bowl. Mix in the oatmeal, then rub the butter.

Gradually stir in the milk and 60 ml cold water. Form into a ball of dough.

Halve the mixture. With floured hands, roll each section in turn into a cylinder measuring about 7cm long and 5cm in diameter.

Lay on a floured surface and with a knife slice into 0.5cm thick rounds. Pat them flatter with your hands.

Bake for 25-30 minutes until golden. Cool on a wire rack and store in an airtight container for up to 3 days.