Recipe needed for Scottish Oatcakes

[suzy_homemaker]

Can butter be used in making Scottish oatcakes in place of lard and still come out with a decent product?

[Polwarth]

No, not really.

[HollyElise]

I just had a commercial oatcake made with black pepper.... i quite liked it!

[suzy_homemaker]

Polwarth, regarding butter vs. lard, what is the main difference as far as the oatcakes coming out a decent product with the use? Is it the flavor or the texture, as I understand that lard has a consistency like butter or Crisco (hard shortening). So, I'm thinking it must be the flavor. Am I hot or cold, or just plain way out in left field?

HollyElise, where do you find commercial oatcakes? I don't think I've ever seen them anywhere around here.

[HollyElise]

Originally Posted by suzy_homemaker

Polwarth, regarding butter vs. lard, what is the main difference as far as the oatcakes coming out a decent product with the use? Is it the flavor or the texture, as I understand that lard has a consistency like butter or Crisco (hard shortening). So, I'm thinking it must be the flavor. Am I hot or cold, or just plain way out in left field?

HollyElise, where do you find commercial oatcakes? I don't think I've ever seen them anywhere around here.

I've seen several brands marketed here... i think one was McBains or McCains... not remembering. But in this case it was Walker's, which also widely distributes shortbread in the U.S. (though homemade shortbread is so much better than Walkers!).

I'm interested too in what Polwarth has to say about the lard vs butter, but i can perhaps shed a little light on oils and fats in general....

Flavor and consistency are not the only differences between oils and fats. Every oil is different in heat. You may have noticed there is a difference between frying something in butter or olive oil (they "smoke" at higher temperatures and unclarified butter will burn badly), versus vegetable or canola or peanut oil, which have higher tolerances for heat. When i worked as a baker, i learned that there was nothing better for oiling pans than coconut oil... which is thick like lard at room temperature (i don't think i'd ever want to use it in a batter) but there is nothing like it for preventing baked goods from sticking to the pans. It seems to miraculously turn an ordinary pan into "non-stick" and is unlike any other oil i know. Some oils go rancid faster than others, and sometimes this is an issue.... probably why lard was often used for cakes that were kept for weeks or months... like fruit cakes and plum puddings. Also, different oils affect how a baked good will rise and hold together.... for instance while learning piecrusts i made them with whatever i had handy... butter, margarine, Crisco (i HATE Crisco, but i have to admit it does make a flakier crust)... they all were different. The more cooking and baking i do, the more differences i notice in the behavior of every particular ingredient. You just have to get to know them more intimately.... experiment... observe.

[Polwarth]

In my opinion, lard imparts a flavour to the oatcakes which would not be replicated with butter or margarine or sunflower oil etc..

[suzy_homemaker]

HollyElise and Polwarth, you two totally rock! Thanks so much for the advice. HollyElise, I also love to cook and bake (and am just beginning to get back into it again... feels great!), but I had no idea that different oils and fats do different things to a product, as well as respond to heat. I'll have to make sure to clip and copy your post on that for my own cooking tips file.