You have to admit, as baked goods go, oatcakes are not very glamorous. They're simple, almost plain. And if you buy them from the store, even the best brands are, at best, close cousins to cardboard.
It wasn't until Jerremie and I traveled to Scotland when we learned that oatcakes don't have to taste bad. In Ayrshire (west of Glasgow), we found a small producer who hand made the most incredible oatcakes. Sweet and dense. Able to handle the more robust flavour of a sharp cheddar or silky blue cheese way better than an anemic cracker. Perfect with a little drizzle of honey and a glass of red wine.
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| Best oatcakes ever. |
So, as the saying goes, "if you want something done right..." and we endeavored to bake an oatcake that matched our memories of Scotland.
Dozens of test batches later, we finally came up with our Really Good Honey Oatcake recipe. They're delicately sweet, dense and buttery. I'm quite proud of them, actually. Hence the name. I'm not usually one to brag about accomplishments. It's just that when I tried them the first time, the only descriptor I could think of was "that was REALLY GOOD". And I guess the name stuck. So when I'm trying to push a sample baby oatcake on you at market, telling you that they are "really good" I really do mean it. Our little one agrees. She can't get enough of them and starts to squawk for one as soon as they come out of the oven.
So that's our Oatcake story. Come try them at out booth at the Hillhurst-Sunnyside Farmers' Market. I will proudly sell them to you and tell you that they truly are "Really Good".
