Its Friday night and tonight's light nibbles are 'black pepper oatcakes', (not all of them of course!).
wild garlic oatcakes, but in place of the wild garlic I've got freshly ground black pepper to pack a sobering punch.
I have to admit I was in bit of a daze and my first attempt at making these 'Black Pepper Oatcakes' totally bombed. Not only did they not firm up, they didn't want to stick. So I had to chuck the whole mix in the bin and start again, before trying for a second time it dawned on me that I was using the wrong oatmeal. I was using pinhead oats. These were swelling and retained some bite that would make those of us with fillings a little nervous. They would have been perfect for Scottish cranachan, but not so good for my homely oatcakes. As soon as I noted my error, I replaced the pinhead oats with medium oatmeal and they worked like a well oiled sewing machine. If you had been in the kitchen, you would have heard my sigh of relief.
Well I am off to enjoy some of these oatmeal bites with some cheese. I bid you all: old and new readers, and those just passing by a good Friday night.
Makes about 12
2 tablespoon butter
140ml boiling water
225g medium oatmeal, plus extra for rolling
½ teaspoon baking powder
¼ teaspoon salt
Generous grinding of freshly ground black pepper or to taste
Preheat oven to Gas mark 5.
In a measuring jug, add the butter, minced wild garlic and boiling water. Allow the butter to melt into the hot water.
Whilst the butter is melting, put the oatmeal, baking powder, salt and black pepper into a bowl, mix together and make a well in the centre. Pour the warm liquid into the well and mix together with a knife. Allow to sit for a couple of minutes for the water to thicken the oatmeal.
Then divide the mixture into two and lightly knead each piece on a board sprinkled with oatmeal. Roll out each and cut into 5 – 6 pieces. Place on an ungreased baking sheet and bake for 20 minutes, or until crisp and lightly golden. Best eaten within a day or two.