Tolerant of cool, damp climates, oats became a staple in what is now Scotland prior to the Roman occupation of the British Isles. Oats were easily processed, requiring only hand milling in a rotary device called a quern. Small cakes made of oats could easily be made with the addition of some water and fat.
Oatcakes have also been described as being the “mainstay of Scottish breads” for centuries. Jean Le Bel, around AD 1357-60, describes the Beguine nuns making “little pancakes rather like communion wafers”. This is thought to be an early description of a Scottish oatcake. Fourteenth century narratives related how solders would carry with them a bag of oats and an iron girdle (Scots equivalent of griddle) as their primary source of rations. John Froissart, a fourteenth century chronicler, wrote this about the Scots:
“They neither care for pots or pans,
for they boil beasts in their own skins. They are
ever sure to find plenty of beasts in the country that they pass
through. Therefore they carry with them no other purveyance,
but on their horse: between the saddle and the pannel, they place
a broad plate of metal, and behind the saddle, they will have a
little sack full of oatmeal, to the intent that when they have eaten
of the sodden flesh, then they lay this plate on the fire, and
moisten a little of the oatmeal: and when the plate is hot, they
cast some of the thin paste thereon, and so make a little cake in
manner of a crak’nel, or biscuit, and that they eat to comfort their
stomachs. Wherefore it is no great wonder that they make
greater journies than other people do.”
Oatcakes remain a mainstay of the Scottish diet today, and are often enjoyed plain, or with butter, jam, or cheese. The recipe I chose to use was one of the simplest form, and one easily baked on a hot griddle or stone. I did bake mine in the oven, as I was preparing these for a large crowd and needed to make them ahead of time. They were delicious!
MY RECIPE:
- 1 cup+ rolled oats (cheaper, and were going to be processed anyway)
- 1 Tbl melted butter (or fat, such as bacon grease)
- 1/2 tsp salt (optional)
- 1/2 cup hot water
Preheat oven to 375. Process oats about 15 seconds to make less coarse. Melt butter and add to oats with salt. Mix well. Add hot water and mix to form a stiff dough. Push into a crumbly ball, adding more water of necessary.
Turn out on a lightly floured surface and roll dough out very thin (1/8 inch thick). Using a round cookie cutter, cut into disks and place on ungreased baking sheet. Bake 15-20 minutes, turning over once for even color (do not brown). Allow to cool on wire rack. Store in airtight container.