As biggest Hindu Festival Diwali ( The Festival of Lights ) is just round the corner so is the mood of the festive season which means only one thing for us all and that is celebration, celebration and celebration !! and there is a sense of anticipation in the air. Families prepare their homes for the special festivities, thoroughly clean their house, decorate their houses with flower garland, Oil lamps are lit , in these modern times people use floating candles and firecrackers are set off to drive away evil. Diwali festival symbolise the victory of spiritual goodness and the lifting of spiritual darkness.
Every household look forward to pleasing the Goddess Laxmi ( Godess of wealth) and thus many offering are being prepared in the families. Diwali is a special occasion that calls for feasts enjoyed by the young and the old. Special sweet Indian foods are prepared at this time and shared with relatives and friends as Diwali gifts. Thinking and preparation of the food and what to make and how to impress guests and friends, is sort of a monopoly for us women 🙂
Around a month before the festival starts, older generation women get together in each others kitchens attempt to make the all important Diwali snacks. Snack-making is very much a social activity, with older women turning out a dozen or more items, but young people keeping the tradition alive by making at least a few.
You will need :-
- 200 g gram flour
- 100 g Urad daal flour
- Salt as taste
- Pinch of soda bi carbonate
- Oil for deep frying
- Red chilli powder and black salt ( Sanchar Powder ) to sprinkle
Method :- Sieve and mix both flour, salt and soda in one bowl. Add little water and knead a stiff dough. ( If you’ve food processor use here, life is much easier, my dough was ready in less than 15 minutes ). Without food processor you’ll need a more time and strength. Take dough on a surface, add little oil and start beating with rolling pin or use pastel and mortar to make softer dough. If your dough is not kneaded and betted well, choraphali will not fluff up and won’t be crispy either. So make sure you knead the dough quite well and punch it down well to make dough soft. ( take your anger out here, if you have any 😛 ) Divide the dough into equal size portions , make lemon size balls. Roll out on the smooth surface with the rolling pin into very thin circle. Meanwhile heat oil in a kadai and cut long strips from the thin circle, these strips called CHORAPHARI. Deep fry them till they fluff very well, transfer them into wide plate. Sprinkle seasoning powder and let them cool completely.
These Scottish Rosemary Oatcakes with black pepper are the perfect tea time snack. Serve them with a cheeseboard and chutney for a fancy treat!
- What are Scottish Oatcakes
- Rosemary Oatcakes Ingredients
- How to make Rosemary Oatcakes
- Serving Suggestion
- Storage
- FAQs
- Other easy baking recipes
What are Scottish Oatcakes
Scottish oatcakes are a traditional type of oat-based biscuit or cracker that originates from Scotland.
The main ingredients for Scottish oatcakes typically include oats, butter, and salt. They are mixed together to form a dough, then rolled out and cut into rounds or triangles. The oatcakes are then cooked on a griddle until they are crisp and golden brown.
Scottish oatcakes have a slightly nutty and hearty flavor due to the oats, and they can vary in thickness from thin and crisp to thicker and more chewy, depending on personal preference and regional variations.
They can be enjoyed on their own, served with cheese, chutney, butter, or jam, and are often considered a part of traditional Scottish breakfasts.
Oatcakes have gained popularity around the world due to their wholesome and nutritious qualities.
They are a healthy snack option because oats are high in fiber and provide slow release energy.
Commercially produced oatcakes can also include additional ingredients such as seeds, nuts, and herbs to add extra flavor and texture.
When thyme flourishes in our vegetable patch, we love to bake these super easy Vegan Thyme Oatcakes too!
Rosemary Oatcakes Ingredients
Recipe adapted from Tesco Food .
Rolled oats or porridge oats
Whole meal flour – you can also use plain flour or gluten-free flour. Why not try this multigrain atta
Sea salt
Black pepper – freshly ground
Rosemary leaves – fresh rosemary finely chopped
Use leftover rosemary in this Rosemary, Grape and Goats Cheese Focaccia.
Sunflower oil or any other flavourless oil
Caster sugar
Hot water
How to make Rosemary Oatcakes
Preheat the gas oven to mark 5.
Lightly oil a baking tray or line with parchment paper.
Place oats and flour in a mixing bowl and add salt, sugar, rosemary and pepper.
Mix together and add oil and add water little by little and form a soft dough.
Lightly dust a clean work surface with a little flour and roll out the dough to about 5mm (1⁄4in) thick.
Stamp out circles using a cookie cutter.
Arrange on baking sheets and bake for around 20-30 minutes or until very light golden.
Allow to cool completely.
Serving Suggestion
Enjoy Scottish oatcakes with a cheese board and chutney. A mild cheddar and this red pepper and chili chutney for cheese has to be my favourite combination!
Alternatively, I love these as they are with a strong cup of tea.
Storage
Oatcakes can be stored in a air tight container at room temperature. They will stay fresh up to one week.
Ensure they have totally cooled before storing.
Yes, you can make the dough in advance and keep it for up to 48 hours. Wrap the dough in cling film and chill in the fridge.
Other easy baking recipes
Lavender Scones
Pumpkin Scones
Baked Eggless Cheesecake
Vegan Olive Oil Cake
Coconut Cookies
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- YouTube
Scottish Rosemary and Black Pepper Oatcakes
Equipment
- 1 Mixing bowl
- 2 Baking trays
- 1 oven
Ingredients
- 225 gram oats rolled
- 60 gram whole meal flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper freshly ground
- 2 teaspoon rosemary leaves finely chopped
- 70 milliliter sunflower oil
- 1 teaspoon caster sugar
- 180 milliliter hot water
Instructions
- Preheat the gas oven to mark 5.
- Lightly oil 2 baking trays or lined with baking paper.
- Place 225 gram oats and 60 gram whole meal flour in a mixing bowl and add 1 teaspoon sea salt , 1 teaspoon caster sugar , 2 teaspoon rosemary and 1 teaspoon black pepper
- Mix together and add 70 milliliter sunflower oil and add 180 milliliter hot water little by little and form a soft dough.
- Lightly dust a clean work surface with a little flour and roll out the dough to about 5mm (1⁄4in) thick.
- Stamp out 32 x 6cm (2 1⁄2in) circles using a pastry cutter.
- Arrange on baking sheets and bake for 20-30 minutes or until very light golden.
- Let them to cool completely.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
