Scottish oatcakes
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5 from 1 vote

Scottish Oatcakes Recipe

Bake up this easy oat-based treat, delicious with many savoury toppings or to serve with your Burns Night Supper!

Ingredients

Ingredients to make about 15 oatcakes

  • 150 g pinhead oats
  • 125 g fine oatmeal plus extra for dusting
  • 45 g porridge oats
  • 8 salt
  • 10 brown sugar
  • 75 g butter melted
  • 70 g water

Instructions

How to make Scottish oatcakes

  • Heat the oven to 180°C and line a baking tray.
  • Combine all dry ingredients in a large mixing bowl and mix well.
  • Add the wet ingredients to form the slightly sticky oatcake mixture.
  • Use fine oatmeal to lightly flour your work surface to prevent the dough from sticking, then flatten the dough with your hand before rolling it to approx. 4 mm thickness with a floured rolling pin.
  • Using a cookie cutter (I used a 7.5 mm cutter), cut out rounds of even thickness and carefully lift each oatcake onto a baking tray lined with baking paper. I use a dough scraper to help with the lifting.
  • If you have to bake the oatcakes in batches, make sure you mix together the leftover dough (use a tiny bit of extra water if it's gone a bit dry), storing it in a covered plastic bowl to prevent it from drying out while the other batch is baking.
  • Bake for 20 minutes, then  carefully turn the oatcakes over and bake for 5 or 10 more minutes on the other side until they feel hard and dry on both sides. Prevent the oatcakes' edges from catching by moving them around a bit after 10 minutes.
  • Gently transfer to a wire rack to cool.
  • The oatcakes are delicious and tender but sturdy enough for any topping!