Oatcakes Recipe
Scottish · Bread · 25 min total
Oatcakes are a traditional Scottish flatbread made from oats, perfect for breakfast with butter and jam or as a side for soups and stews. This recipe yields crisp, nutty oatcakes that are simple to prepare.
10
min prep
min prep
15
min cook
min cook
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 2 cups rolled oats
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup hot water (approximately)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine rolled oats, whole wheat flour, salt, and baking soda.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add hot water gradually, stirring with a fork until the dough comes together. You may not need all the water; the dough should be firm but pliable.
- Turn the dough onto a lightly floured surface and knead gently a few times until smooth.
- Roll the dough to about 1/4-inch thickness. Cut into rounds using a 3-inch biscuit cutter.
- Place oatcakes on the prepared baking sheet. Prick each with a fork to prevent bubbling.
- Bake for 12-15 minutes until lightly golden and firm. Cool on a wire rack.
Tips
- Store oatcakes in an airtight container for up to a week.
- Toast leftover oatcakes to refresh their crispness.
- Serve with butter, cheese, or smoked salmon for a savory snack.
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