Category: crackerPrice: £1.09, 24 oatcakes Ingredients: oatmeal, vegetable oil, toasted oats, salt, sodium bicarbonate Oatcakes are a very Scottish type of cracker. I couldn't find any history or information on them because they are ubiquitous and everyone assumes that an oatcake simply is. They're used as a base for cheese, pate, or haggis (when served as an appetizer). They appear to be little round crackers made of oats. I can see the individual grains of oats in them and they are rough in texture, as the box suggests. They're a light tan natural oaty color, and they smell like toasted oats. 
I expected them to be hard and crunchy like a ry-krisp kind of thing, or melba toast. Instead, they are light and flaky, like a fine pastry. They taste like lightly salted oats, as the ingredients would imply. The rough whole-oat texture is contrasting with the flaky consistency in a very interesting way. It's light and delicate when I first bite into it, and then as I chew, it becomes a rustic wholegrain cracker. I've always been a great lover of crackers, and this is truly a brilliant cracker. It is healthy and flavorful, with a texture and structure that could handle a delicate light cheese, or a big pile of haggis.In the current media attention over whole grains as part of a healthy diet, I can highly recommend Scottish oatcakes. They're tasty and fairly healthy, which no one expects from British food.
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Alana Muir © 2006