Best 3 Scottish Toast Recipes

SCOTTISH TOAST

Steps:

• If loaf is unsliced, cut it into thick slabs.
• Set out the sliced bread beside the stove.
• Pour oats onto a big plate, and layer a fine amount of them for dipping the toast into.
• Beat eggs, milk, salt and vanilla in a bowl deep enough to hold a slice of your bread.
• Put butter and oil in a saucepan and let oil/butter come to a good heat, not too high but not too low.
• Dip a slice of bread in egg mixture, let it absorb wet mixture until it is saturated but not too soggy.
• Put slice in oats and cover and turn to cover again.
• Place it in butter/oil mixture and cook on both sides until golden.
• Set the slices that are done on a plate lined with paper towel.
• If you are cooking for a few people, transfer to cookie sheet in low-heat oven until all slices are cooked.
• Transfer to serving plate and sprinkle with powdered sugar, or serve with honey or syrup.

SCOTTISH OATCAKES

Steps:

• Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
• Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
• Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

SCOTTISH OATMEAL ROLLS

Steps:

• Pour boiling water over oats in a large bowl. Add brown sugar, salt and oil. Cool to 110°-115°, stirring occasionally. Meanwhile, in a small bowl, dissolve yeast in warm water; let stand 5 minutes. Add to oat mixture. Beat in enough flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake until lightly browned, 20-25 minutes. Remove from pan to a wire rack to cool. If desired, serve with butter and honey.