Scottish Oatcakes

Ingredients

• 1 1/2
  
  cups rolled oats
  
• 1
  
  cup all-purpose flour
  
• 1/2
  
  cup sugar
  
• 1/2
  
  teaspoon baking soda
  
• 1/4
  
  teaspoon salt
  
• 1/2
  
  cup chilled, salted butter (I like to use Kerrygold) cut into small chunks
  
• 1/4
  
  cup buttermilk
  

Directions

1. Heat your oven to 350F and line two baking sheets with parchment. Combine all the dry ingredients in a medium bowl.
2. Using your fingers, rub the butter into the dry ingredients until it resembles a coarse meal. Stir in the buttermilk and use your hands to press everything together into a messy ball of dough.
3. On a lightly floured surface roll or pat the dough out until it’s 1/4 inch thick. Use a 2-inch round cookie cutter to cut circles and transfer these to a baking sheet leaving about 1/2 to 1 inch between the circles. Gather the scraps and roll them out again and cut more circles.
4. Bake until the oatcakes are golden brown around the edges, about 12 minutes. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to finish cooling. Serve plain or with cheese and jam. Store the oatcakes in an airtight container for up to 3 days.