Aberdeenshire Oatcakes are a regional recipe similar to the Scottish Oatcakes only made into a large, single round oatcake, to be baked on a griddle (girdle), before being cut into a fardell (farl) meaning quarters.
Aberdeenshire Oatcake Recipe
Once the oatmeal is baked and quartered some people then like to toast it in front of the fire (or in a toaster) until it is really crisp.
- 250g fine oatmeal
- 50g coarse oatmeal
- 2 tbsp of oatmeal flour (or plan flour)
- pinch salt
- 1/4 teaspoonful bicarbonate of soda
- 2 tbsp beef dripping (softened)
- tepid water
In a bowl add the fine oatmeal, salt, bicarbonate of soda. Using your fingertips rub in the softened beef dripping and then make it into a dough with some tepid (warm) water. Turn the dough out on to a baking-board coated with dry coarse oatmeal.
Knead this for a few minutes, then roll into a ball which you flatten. Roll out the dough thinly, using a dusting of fine oatmeal flour to prevent the rolling-pin from sticking. Shape it into a disc, and using a knife cut a large cross part way through the oatcake. Bake on a traditional hot Scottish Girdle (griddle) or large heavy frying pan, wiped over with beef dripping. Bake until pale brown on each side, (8 to 10 minutes) and crisp. Cut the oatcake into 4 equal pieces, (farls) along the lines of the cross you made.