Looks like winter has arrived at last!
I know, bannocks are not really a traditional food here in Velletri, but being married to a Scotsman and having eaten the last of his birthday present I felt I had to re-stock, and I cannot just go out and buy a box at the local supermarket...
I hope no family member and friends are insulted by this recipe made with olive oil. I have nothing against butter, but I had to use olive oil as a fat because we produce plenty here at Chez Raz.
300 g Small Porridge Oats
75 g Extra Virgin Olive Oil
1 tsp salt
4-5 TBS Hot Water
First put half of the oats in a food processor and along with the salt blend until relatively fine and transfer into a mixing bowl.
Add the rest of the porridge oats into the mixing bowl, mix briefly and pour in the olive oil.
Incorporate the olive oil and pour the boiling water. Mix gently and make a soft ball, it will be a little sticky.
Quickly knead your dough, transfer onto a lightly floured surface and roll gently until you reach the desired thickness (I made mines about 4 mm)
Using a 6 cm round cutter cut out your oatcakes (mines were 20)
Preheat the oven to 100/120C (this time I used my fan oven).
Put the oatcakes onto a lined baking tray and bake for around 50 minutes, until they are crisp and a little browned.
I had a taste with some of my homemade dried tomato paste, let's see what the scots think, I thought it was yummy!