Classic Scottish Oatcakes

Matte Black Bowls
by Matte Black Bowls
25 Regular size
40 min

Growing up in Scotland, I have always been partial to the humble oatcake. They never taste quite as good shop bought as they do fish out the oven. So simple in its ingredients, but always feel so hearty and comforting to me. I thought this would be a great classic recipe to get out around this time of year, where entertaining is at its peak. Try making a batch of these to add to any cheeseboard for maximum impressiveness with a small effort. You can also use them as a Canapé or starter - slather with pate or add a delicate slither of smoked salmon and cream cheese.

Recipe details
  • 25  Regular size
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 200g (1 1/2 CUP) Rough Oats
  • 100g (1 1/2 CUP) Fine Oats (or place rough oats in blender and blitz for a couple seconds)
  • 1 TBSP Butter (melted) 
  • 150ml (2/3 CUP) Hot Water
  • 1 TSP Sea Salt 

Heat the oven to 360 degrees Fahrenheit.
In a bowl, mix together the two types of oats. It is also completely fine to make up the full quantity of oats from only one variety, e.g. 200g fine oats – the resulting texture will just change a little.
Add the melted butter and rub it into the oats with your fingers. Add the sea salt and Mix well. 
Next add the hot water into the oats and continue to mix into the dough. Knead the dough with your hands for a few minutes, and the oats will start to absorb the water and the dough will become less sticky. If you find that it stay too stick still, you can add some more oats. 
Sprinkle some oats on the work surface and roll out the dough to about a 2-4mm thickness. Cut into circles with a cookie cutter. You can either use a 5cm size one to make small, snack-size oatcakes, or try a 7cm for traditional size . Keep re-rolling the dough and cutting circles until there is none left. 
Place the oatcakes on a baking tray and place in the oven, sprinkle with a little more sea salt if you like them salty, baking for around 30 minutes until they are golden brown. 
  • Mak12163848 Mak12163848 on Jan 10, 2023

    I am going to try this for my grandson's birthday in a few weeks. Will let you know as it sounds real good--a nice change for the cheese tray..!!