Granny Inkster's Oatcakes

Course: Main

Servings: 20 oatcakes

Prep Time: 15 minutes

Cook Time: 25-30 minutes

  • Medium oatmeal - 8 oz
  • White self raising flour - 4 oz
  • Wholemeal self raising flour - 4 oz
  • White sugar - 2 oz
  • Margarine - 6 oz
  • Egg - 1 large
  1. Mix together all dry ingredients.
  2. Then rub in the margarine or melt it and stir it in (notice not to do this if it's hot).
  3. Beat the egg and stir that in.
  4. Divide mixture in two and roll out on a board or table which has been sprinkled with oatmeal.
  5. Cut into ten pieces each and lift carefully with fish slice on to the baking trays.
  6. Have your oven preheated to 350 F/180 C and if it's a fan oven 170 C
  7. Cook for approximately 25-30 minutes

Granny's notes: If they are not crisp enough the first time just cook a bit longer when you make them again. Charmaine's notes: Scottish porridge oats work well in this instead of medium oatmeal.