So unbeknownst to me, this has actually been a fairly popular holiday (especially in Scotland) that has spread to North America.
So my Scottish blood was immediately in an uproar that I knew nothing about this famed fellow Scotsman! I should point out at this particular time, that I have very little actual Scottish ancestry in me. I believe that I'm approximately only ten percent Scottish (My Grandma's Grandpa). Bah, math has never really been my strong suit. Although history always has been, so even if my Scottish background was a minuscule one percent, I'd still honour and treasure that part of my heritage. Does that make sense to anyone else?
Now traditional Burns Nights often involve a large dinner that usually revolves around Haggis and Whiskey, and then finishes off with a poetry reading and occasional dancing. My own lacked all of those. I did however, manage to whip up these little delights as a tribute to the Scottish background before heading to bed.
Perfect with a side of tea or milk, they are perfect as a midnight or after school snack. They are recommended to be served hot with butter, although eating them cold is just as good. I would also suggest serving them with strawberry or raspberry jam, or some honey. Although I can definitely sit and eat a handful with nothing served with them at all. So while playing a friendly game of cards tonight, that is exactly what we did!
Scottish Oat Cakes
Rolled Oats - 3 Cups
Flour - 3 cups
Brown Sugar - 1 Cup
Salt - 2 tsp
Baking Soda - 1 tsp
Butter (Lard, or Shortening) - 1 1/2 cups
Water - 2/3-1 cup water
Preheat the oven to 350F.
Combine the dry ingredients, then cut the butter into the mixture. Cutting butter means adding small drops of it and mixing it in. Slowly add water to moisten. The recipe calls for 2/3 of a cup, but I found that adding that last 1/3 helped bring the whole thing together.
Flatten the mixture into a bowl and place in the fridge for about 10-15 minutes for it to chill. Remove from the fridge and place on the counter, patting the ball into a rectangle. With a rolling pin, flatten the oat mixture until it is about 1/4" thick. Cut into 2 inch squares.
Place on a greased cookie sheet and bake for 15-20 minutes until crisp and golden. I prefer mine golden on the bottom only. Allow to cool before eating and enjoy!