Walkers Highland Oatcakes 280g

Product Information

Scottish oatcake". Walkers Shortbread Ltd. Archived from the original on 22 July 2012 . Retrieved 28 October 2010. Porridge oats seem to be called “oatmeal” in the US, but to us, oatmeal is even more ground down than porridge oats, which are flakier. You can see the difference in the images between what we would call porridge oats and oatmeal. If you find US “oatmeal” that looks like the porridge oats we have, then use that, and blend some down more for the UK oatmeal side of the recipe. If you can’t find that, then look for rolled oats, and give them a couple of whizzes in a blender to break them down slightly more (not too much!) to be closer to porridge oats, and then break them down even more for the “UK oatmeal” part of the recipe. We really hope that helps!! Reply

The texture may vary from rough to fine depending on how the oats are ground. Oatcakes may be slightly chewy or hard, depending on the water content and for how long they are cooked. Oatcakes were traditionally eaten with every meal as a major source of carbohydrate in the diet. From the 19th century onward, they were commonly served to accompany soups, meat, and fish dishes. Today, they are sometimes eaten as an alternative to bread or toast at breakfast. [20] [21] ROLLED or JUMBO OATS Here the oats are steamed and then pressed between rollers. These are the oats I buy most of the time: they still have good texture but don’t take as long to cook as pinhead oats. Harland, John; Wilkinson, Thomas Turner (16 August 1867). "Lancashire Folk-lore: Illustrative of the Superstitious Beliefs and Practices, Local Customs and Usages of the People of the County Palatine". F. Warne – via Google Books.Le Bel, Jehan (1290–1360). The True Chronicles of Jean Le Bel. Scotland: Boydell & Brewer Ltd, 2011. p.40. ISBN 9781843836940. a b Scott, Chloe (22 October 2013). "How to make the ultimate Staffordshire oatcake". Metro . Retrieved 25 April 2014. Oatmeal (76%), Vegetable Oils (Rapeseed, Palm), Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Salt, Raising Agent (Sodium Bicarbonate), Skimmed Milk Powder. Lifestyle / Additives There is tell of nuns in Scotland in the 14th Century making small pancakes the size of communion wafers; this is one of the earliest descriptions of the making of oatcakes. Here there’s two local ones from the Staffordshire Cheese Company: Buxton Blue and Cheddleton Original, plus a French sheep’s cheese.

We have made these traditional oatcakes with just oats, but you can add in a few other ingredients for flavour too.In Wales, oatcakes tend to resemble savoury pancakes. [1] They were sometimes crumbled up and used as one of the ingredients of brewis, a staple breakfast. [ citation needed] Ireland [ edit ] An oat cake being displayed by an employee of the Ulster American Folk Park, near Omagh, in County Tyrone, Northern Ireland, in a demonstration of their preparation So, although you may think of these simply as ‘oatcakes’, I really do have to call them Scottish Oatcakes. In Scotland, oatcakes are made on a girdle (or griddle, in other forms of English) or by baking rounds of oatmeal on a tray. If the rounds are large, they are sliced into farls before baking. Oats are one of the few grains that grow well in the north of Scotland and were, until the 20th century, the staple grain eaten in that area.

Oatcakes similar to the Scottish variety are produced in Ireland, [23] in shared tradition with the Scots. [24] Ditty's is a Northern Irish brand of oatcake. [25] [26] Canada [ edit ] While some Scots may not like a Sassenach such as myself calling these savoury biscuits Scottish oatcakes, I really don’t have a choice. That’s because I live in north Staffordshire and if you say ‘oatcake’ here people immediately think of Staffordshire Oatcakes. Not biscuits, but oat pancakes often stuffed with bacon or sausage and cheese, usually eaten for breakfast. PS, I am from Staffordshire originally, and have a recipe for Staffordshire oatcakes. I will share it when I’ve managed to make them successfully, first attempt was a disaster! Mairi Robinson, ed. (1987). The Concise Scots Dictionary. Aberdeen University Press. p.233. ISBN 0-08-028492-2. They’ve been recorded as being made in Scotland since Roman times, but it’s widely thought that they were made there long before that.

Walkers Iced Rich Fruit Slab Cake

Oatcakes in Canada gradually [ when?] moved from being a mainstay of the diet to being a part of afternoon tea. Sweet and savoury versions were developed, to be served with jam or cheese respectively.

I have a love-hate relationship with these things. I love the fact that they taste so oaty and healthy, and sometimes I eat one as a biscuit and kid myself I'm not indulging. Seen as a typically Scottish food item, oatcakes have also long been made elsewhere in Britain. [9] Oatcakes may replace toast at breakfast in Scotland. [10] These are probably one of the best Scottish oatcakes on the market, so it's great to have them on sale at BCS! The texture and flavour are both excellent and they make a perfect partner for a selection of cheeses or patés, or just simply with butter or to accompany a stater of soup. Different types of oats go by different names, depending on the country you’re in. When you’re making oatcakes, the type of oats you have will have a big impact on how they turn out. Roy, Suman and Brooke Ali (2010). From Pemmican to Poutine: A Journey Through Canada's Culinary History. Toronto: The Key Publishing House, Inc. p.16. ISBN 978-1-926780-00-9.

Sign up to our newsletter

If you only have access to rolled oats, then you can use these as they also break down well in water, or you can use a blender to make them slightly smaller. Not too much or they’ll be like oatmeal! When developing this recipe I tried making the oatcakes with steel-cut oats, rolled oats and a mixture of both. These healthy and traditional oatcakes work well as part of a cheese board, but are equally good with a spot of jam – the choice is yours.