I have to admit to being an oatcake addict, I enjoy them even more than shortbread. Oatcakes are traditional prepared on a gridle but they can be easily cooked in the oven. While bacon, lamb or beef fat are usually used I like to use butter but you can always use one of these or oil. They are delicious served with conserves for breakfast or with cheese, herrings or soup.
Oatcake comes from the original meaning for cake as a flat hard round bread. The texture of the oatcake vary dependent on the mixture eg. The coarseness of the oats used (pinhead, medium or ground). They are traditionally prepared as one whole round bannock and indented into four by a cross and cooked on a griddle.