Sweet, soft, and buttery, these oatcakes are the perfect treat topped with cheese and jam to nourish Dr. Frankenstein as he works away assembling a companion for the creature.
Frankenstein: A Gothic Culinary Journey
In Frankenstein, Mary Shelley weaves a tale of creation and ruin – and most importantly, hunger. Hunger for knowledge, power, love, companionship, and vengeance. To honour this gothic romance masterpiece, we are following the journey of Victor Frankenstein through food – from his days as an inquisitive scientist to his ultimate poetic ruin by the will of his unbridled creation.
Each recipe leads us through Dr. Frankenstein’s and the creature’s story – the frozen Arctic, a candlelit laboratory in Bavaria, the alpine woods and its cozy cottages, and the ultimate final act of vengeance enacted upon Dr. Frankenstein’s bride by the creature. These recipes draw on the landscapes and unique circumstances of the characters, reflecting the dualities defined by Frankenstein – isolation and familial warmth, love and vengeance, innocence and hubris. We invite you to devour these recipes either one at a time, at an autumnal gathering, or at your next book club!
In Scotland
When the creature is brutally rejected by the family he has been secretly living beneath, he flees from the alps – distraught and filled with rage against his creator. When he hunts down Dr. Frankenstein, the creature makes an unwavering and reasonable request that the doctor make him a female companion. Although the doctor is horrified at this prospect, he is fearful of the creature’s retaliation on the doctor’s family. With great reluctance, the doctor retreats to a remote part of Scotland where he begins work on his repulsive task of building another creature.
On a desolate island in Scotland, the doctor once again isolates himself as he builds a second creature. His furnishings are bare and he enjoys few pleasures – eating only for sustenance. One such meal he regularly indulges in is Scottish oatcakes. Lightly sweetened and made with a blend of finely ground oats and flour, these oatcakes are a delicious buttery snack, especially topped with cheese and a sweet or savoury spread. Before his work is complete, the doctor destroys the creature he is working on – horrified by what he is doing and filled guilt at the prospect of bringing another dangerous creature into the world. Yet the doctor knows the creature will now be out for vengeance…
Ingredients
Oats: I recommend using large flake oats, but quick oats should work as well. Pulse the oats in a food processor to partially break them down before using. While this recipe can be made with whole oats, I prefer the softer texture of the finely ground oats. Oatcakes made with whole oats will be chewier and more textured.
Flour: I use all-purpose flour in this recipe.
Brown sugar: Brown sugar adds a hint of sweetness to these oatcakes. It is necessary to use brown sugar instead of white to activate the baking soda – brown sugar contains the acids necessary to activate the baking soda and allow the oatcakes to rise.
How to Make Oatcakes
Make the dough
In the bowl of a food processor add the oats. Blend until the oats are partially broken down – it should be a mix of small flakes and fully ground oats. Add the flour, brown sugar, baking soda, and kosher salt. Pulse a few times to mix the dry ingredients. Cut the cold butter into small pieces and add to the food processor. Pulse until the mixture resembles small pea-sized pieces.
Transfer the dry ingredients to a mixing bowl. Add the water and stir together. If necessary, use your hands to form the dough.
Bake the oatcakes
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. Transfer the dough to a lightly floured surface and dust with more flour. Roll out to 1/4 inch thickness. Cut the oatcakes out into circles and transfer to the prepared baking sheets. Gather the scraps of dough together and roll out again, repeating until all the dough has been used.
Bake the oatcakes for 12 to 15 minutes until they are lightly browned around the edges and the tops spring back when touched. Slide the parchment with oatcakes onto the counter or a rack to cool.
Serve the Oatcakes
These oatcakes can be served on their own; however they are even better with toppings. Serve with a variety of cheeses and condiments, such as jam or savoury chutneys. I served these with a few condiments from a local BC company, Salt Spring Kitchen. Pictured here is Spicy Tomato Savoury Spread and Onion Thyme Savoury Spread. Enjoy!
