Scottish Oatcakes with Jam

Recipe: "Oatcakes" from Orangette
Rating: Good, as long as you eat them with something really sweet, like jam.
Status: Made once

On their own, these oatcakes are a little boring, and dull.  They have only the barest hint of sweetness, and sort of taste like Carr’s Wheatolos, just as the the recipe says.  But with jam, they are strangely addictive   Their non-sweet wholesome oatness contrasts nicely with really sweet jam, here with wild thimbleberry jam, a tiny drizzle of honey, and bee pollen.

Additional Notes: I used 1 spoonful of half-and-half to help bring my dough together.  The dough is crumbly, but patting and pressing and lightly rolling worked well enough to roll it out, even though the dough slightly sticks to the rolling pin.  I cut mine into squares using my dough scraper;  I think this is much easier and faster then cutting the dough using a circular cookie cutter.  Admittedly, my squares were all a little bit different sizes since I eyeballed the measurements, however they baked up just fine.  I rolled out my dough on parchment paper, and then baked the squares, slightly separated on parchment paper (they don't puff up or expand much).