feat: add Scottish Oatcakes

cook/sides/Scottish Oatcakes.cook

@@ -0,0 +1,11 @@
+>> source: Cook's Illustrated
+>> serves: 20
+>> total time: 1 hour 5 minutes
+
+Adjust oven rack to middle position and heat oven to 325°F. Line #rimmed baking sheet{} with #parchment{}.
+
+Whisk together @Scottish oatmeal{5%oz}, @all-purpose flour{2.5%oz}, @granulated sugar{1%tsp}, @salt{1/4%tsp}, and @baking powder{1/4%tsp} in #bowl{}. Stir in @melted unsalted butter{4%Tbsp} and @water{3%Tbsp} until all ingredients are moistened. Transfer mixture to lightly floured work surface and press and knead until mixture comes together into dough. Press to 1/2-inch thickness. Using #rolling pin{}, roll dough to 12-inch round of about 1/8-inch thickness. Using #2.5-inch biscuit cutter{}, cut out rounds. Using #thin metal spatula{}, transfer to prepared baking sheet. Scraps may be rerolled and cut until all dough is used.
+
+Bake until oatcakes are firm to touch, 24 to ~{27%minutes}, rotating sheet halfway through baking. Transfer oatcakes to #wire rack{} to cool completely, about ~{20%minutes}. Serve. (Oatcakes may be stored for up to 3 weeks; if they soften, recrisp in 325°F oven for 5 to 7 minutes.)
+
+Tip: Serve with cheese and honey or salted butter and jam or marmalade.

dictionary.txt

@@ -661,3 +661,5 @@ replacer
 frico
 Frico
 Chorizo
+rerolled
+recrisp

docs/sides/scottish-oatcakes.md

@@ -0,0 +1,63 @@
+---
+comments: true
+tags:
+  - side
+  - cooks-illustrated
+---
+# :cookie: Scottish Oatcakes
+
+![Scottish Oatcakes][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 20 | 47 minutes |
+
+## :salt: Ingredients
+
+- :ear_of_rice: 5 oz Scottish oatmeal
+- :ear_of_rice: 2.5 oz all-purpose flour
+- :candy: 1 tsp granulated sugar
+- :salt: 0.25 tsp salt
+- :dash: 0.25 tsp baking powder
+- :butter: 4 Tbsp melted unsalted butter
+- :droplet: 3 Tbsp water
+
+## :cooking: Cookware
+
+- 1 rimmed baking sheet
+- 1 parchment
+- 1 bowl
+- 1 rolling pin
+- 1 2.5-inch biscuit cutter
+- 1 thin metal spatula
+- 1 wire rack
+
+## :pencil: Instructions
+
+### Step 1
+
+Adjust oven rack to middle position and heat oven to 325°F. Line rimmed baking sheet with parchment.
+
+### Step 2
+
+Whisk together Scottish oatmeal, all-purpose flour, granulated sugar, salt, and baking powder in bowl. Stir in melted
+unsalted butter and water until all ingredients are moistened. Transfer mixture to lightly floured work surface and
+press and knead until mixture comes together into dough. Press to 1/2-inch thickness. Using rolling pin, roll dough to
+12-inch round of about 1/8-inch thickness. Using 2.5-inch biscuit cutter, cut out rounds. Using thin metal spatula,
+transfer to prepared baking sheet. Scraps may be rerolled and cut until all dough is used.
+
+### Step 3
+
+Bake until oatcakes are firm to touch, 24 to 27 minutes, rotating sheet halfway through baking. Transfer oatcakes to
+wire rack to cool completely, about 20 minutes. Serve. (Oatcakes may be stored for up to 3 weeks; if they soften,
+recrisp in 325°F oven for 5 to 7 minutes.)
+
+### Step 4
+
+Tip: Serve with cheese and honey or salted butter and jam or marmalade.
+
+## :link: Source
+
+- Cook's Illustrated
+
+[1]: <../assets/images/scottish-oatcakes.jpg>

mkdocs.yml

@@ -786,6 +786,7 @@ nav:
       - Roasted Fennel with Garlic & Thyme: sides/roasted-fennel-with-garlic-and-thyme.md
       - Rosemary Roasted Cashews: sides/rosemary-roasted-cashews.md
       - Sautéed Mushrooms: sides/sautéed-mushrooms.md
+      - Scottish Oatcakes: sides/scottish-oatcakes.md
       - Skillet-Steamed Haricots Verts: sides/skillet-steamed-haricots-verts.md
       - Spicy Garlic Edamame: sides/spicy-garlic-edamame.md
       - Steamed Broccoli with Vinaigrette: sides/steamed-broccoli-with-vinaigrette.md