Traditional Scottish Oatcakes

Name: Traditional Scottish Oatcakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16
Ingredients: 225 g Oats; 60 g wholemeal flour plus extra for dusting; 60 g unsalted butter; 1 tsp salt; 1/2 tsp sugar; 1/2 tsp bicarbonate of soda

These rustic, savory Scottish oatcakes are the perfect accompaniment to cheese, soup, or a dollop of jam. Made with wholesome oats and wholemeal flour, they offer a satisfying crunch and a timeless taste of the Highlands.

Servings16 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

Oats
225 g
wholemeal flour plus extra for dusting
60 g
unsalted butter
60 g
salt
1 tsp
sugar
0.5 tsp
bicarbonate of soda
0.5 tsp

Step-by-Step Instructions

Preheat your oven to 190°C (170°C fan/gas mark 5). In a large mixing bowl, whisk together the oats, wholemeal flour, salt, sugar, and bicarbonate of soda until well combined.

Add the butter to the dry ingredients. Using your fingertips, rub the butter into the mixture until it reaches the consistency of coarse breadcrumbs.

Gradually pour in 60-90ml of recently boiled water from a kettle, stirring with a wooden spoon until the mixture binds together into a thick, firm dough.

Lightly flour a clean work surface and roll out the dough to a thickness of about 0.5cm. Use a cookie cutter to cut out approximately 16 rounds, re-rolling the scraps as necessary.

Place the oatcakes onto a baking tray and bake for 20 minutes, or until they are firm and lightly golden. Transfer to a wire rack to cool completely.

Chef's Tips

For a vegan version, substitute the butter with a plant-based spread or coconut oil. These oatcakes store beautifully in an airtight container for up to a week. If they lose their crunch, simply pop them back in a warm oven for a few minutes.