Maggie Mary is an older lady who lives quite near my parents' house on Lewis. She is one of those ladies who is so lovely on the inside that it shines through on the outside. She has a quiet, gentle nature and is highly thought of by all who know her. Each time we go home we always enjoy a visit with her and she will always have a fresh batch of these wonderful oatcakes or some of her equally delicious scones to share.
Last time we were home she shared her recipe with me, although she didn't really have many measurements, more of 'some of this and some of that'!
They really are the best oatcakes you will try!
If you don't need to make these allergy free, then please use real butter rather than margarine. You can't beat the flavour of real butter in them.
If you do need to make them allergy free then substitute dairy free and wheat free ingredients and they will work perfectly without having to alter any of the quantities.
You will need:
7oz medium oatmeal (not rolled oats and not pinhead)
3oz self raising flour
1/2 tsp bicarbonate of soda
pinch of salt
3oz butter, melted
enough milk to mix together to a dough.
~Mix the oatmeal, flour, sugar, soda and salt together in a bowl.
~Add the melted butter and mix in.
~Add enough milk to get a stiff, roll-able dough.
~Cover your work-surface with a mix of flour and oatmeal and gently roll out the dough.
~Cut out using cutters or alternatively use a knife to cut into traditional triangle shapes.
~Place on a well greased baking tray and bake in a preheated oven at 180C for 20-30 minutes. They should be lightly golden on the top.
~Allow to cool enough to handle and then cool properly on a wire cooling rack.
~Try serving them when still a little warm with some butter and smoked cheese. Or to accompany a nice warm bowl of soup. Or with some butter and jam......
You can just see at the top of this photo that we even ate some straight off the tray with nothing on them!