Upon our first trip to Scotland, our host in Edinburgh served us these treats at breakfast. When he saw how much we liked them, he gave us a bagful.

We munched them at the airport; we didn’t want to let them fall into the wrong hands.

Marcel made them once; it was my turn. I adapted the recipe considering my tastes and heart. In Scotland, they use golden syrup to make flapjacks; I preferred maple syrup.

Baking pan—

24 x 34 cm

Ingredients—

225g butter

100g coconut sugar

50g maple syrup

450g gluten-free oats

salt

Method—

Melt the butter; add the coconut sugar, the maple syrup, the gluten-free oats, and the salt.

Pour the batter into the baking pan lined with baking parchment.

Bake for 20 minutes in the preheated oven at 190°C.

Cut them immediately after removing the baking pan from the oven; then, let them cool entirely. Otherwise, they would crack.

Marcel and I got hooked on them.

I hope you like them, too!

This was a first!

I’ve been thinking of baking them for a long time, and I finally did!

Here's the recipe (makes 7)-

125g oatmeal

2g baking powder

a pinch of sea salt

12g butter

25ml hot water

35ml cold water

Mix the oatmeal, the baking powder, the sea salt, the butter, the hot water, and the cold water.

Knead.

Roll out the dough.

Cut out the oatcakes (Φ 7cm).

Bake on baking parchment, in a baking pan, for 20 minutes, at 180°C.

They’re so much tastier than the packaged version!

P.S. For the other recipe – kapia pepper stew with onions –, please ask Marcel, he was the chef. 😊