Oatcakes

I make a batch of oatcakes every year for May Day. They're bland but delicious. I serve them with butter (or substitute), jam, and stewed rhubarb which is my preferred complement. The circular shape of the oatcakes represents the sun. It is cut into quarters for the four quarter days that mark the beginnings of the seasons in the Celtic calendar, with May Day or Beltane being the first day of summer. Tucked into the oatcake are sprigs of Sweet Woodruff, a traditional May herb and the key flavoring ingredient in May Wine.

Here's the recipe so you can enjoy your own:

3 cups oatmeal
½ cup flour (wheat or other)
½ teaspoon baking soda
2 tbs. oil
½ cup hot water plus more if needed


Coarsely grind oatmeal in blender or food processor or place in a ziploc bag and roll with a rolling pin until it is a coarse meal. If using food processor, you can make the dough by adding the flour and baking soda, mixing, and then adding the oil and hot water. If not, mix ground oatmeal, flour and baking soda in a bowl. Make a well in the center and pour in oil and 1/2 cup of water. Stir. Add more water if needed to make a stiff dough.

Either
Turn the dough onto a surface covered with ground oatmeal or flour. Knead a few times and roll into balls. Flatten each ball with the palm of your hand and roll out to make a circle. Cut circle in quarters.

Or
I find it is makes less mess if you take the dough out of the bowl in small bits and knead each one a few times, then form into a ball and continue with the directions.

Bake in a 350° oven for 20-30 minutes or until dry. I take a look after 15 minutes.

PDF of Oatcakes Recipe