Scottish Oatcakes

Ingredients

For 16 servings

• •226 g Scottish or quick-cooking oats (8 ounces; 2 1/2 cups), see notes
• •1 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
• •1 /4 teaspoon baking soda
• •6 c. à soupe melted clarified butter or ghee, homemade or store-bought (2 1/4 ounces; 66g)
• •3 /4 cup hot water, around 200ºF (93ºC)

Method

1. 1.Adjust oven racks to second-from-top and second-from bottom positions. Preheat to 350ºF (175ºC).
2. 2.In a medium bowl, stir oats, salt, and baking soda to combine. Add melted clarified butter or ghee to oat mixture and, using a flexible spatula, toss to evenly coat oats with fat. Add hot water and stir until mixture begins to thicken, 30 seconds to 1 minute. Let sit until oat mixture has hydrated and is slightly sticky, about 5 minutes.
3. 3.Using a flexible spatula, scrape oat mixture onto a 18- by 13-inch piece of parchment. Top with another 18- by 13-inch piece of parchment so oat mixture is sandwiched between and, using a rolling pin, roll oat mixture to 1/4-inch thickness. Grab both ends of the parchment, set onto a 18- by 13-inch rimmed baking sheet, and freeze until mixture is firm but pliable, about 30 minutes. Line two 13- by 18-inch rimmed baking sheet with parchment; set aside.
4. 4.Set a clean piece of parchment on your kitchen counter. Remove oatcake mixture from freezer. Peel off top layer of parchment, then invert oatcake mixture onto prepared sheet of parchment. Using a 3-inch round cookie cutter, cut out 16 oatcakes. (Scraps can be rerolled, frozen, and punched out into additional oatcakes.) Transfer oatcakes to prepared baking sheets, spacing them about 1 inch apart, and bake until crispy and lightly browned, 25 to 30 minutes. Remove from oven and let cool completely before serving or storing.