Breed Oatcakes from the Far Northeast Corner of Scotland
Discover the rustic charm of 'Breed Oatcakes from the Far Northeast Corner of Scotland,' a traditional Scottish recipe that celebrates the natural simplicity of wholesome oatmeal. These crisp and hearty oatcakes are made with medium oatmeal, a touch of plain flour, and just the right amount of butter for a crumbly yet satisfying texture. A pinch of baking soda and salt enhances their flavor, while a splash of boiling water brings the dough together with a beautifully rustic, handmade touch. Perfectly golden and deliciously versatile, these oatcakes are an ideal accompaniment to cheese, soups, or even a dollop of jam. Ready in under an hour, they’re easy to prepare and store for up to a week, making them a wonderful addition to any teatime or snack platter. Experience a true taste of Scotland with this simple yet timeless recipe!
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Recipe Information
Ingredients
- 250 grams Medium oatmeal (Scottish oats)
- 50 grams Plain flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 50 grams Unsalted butter, chilled
- 100 milliliters Boiling water
Instructions
Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the medium oatmeal, plain flour, baking soda, and salt. Stir until evenly distributed.
Using a box grater or a pastry cutter, grate or cut the chilled butter into small pieces. Rub the butter into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
Slowly pour the boiling water into the mixture a little at a time, stirring continuously with a wooden spoon or your hands, until the dough comes together. The dough should be slightly sticky but manageable.
Lightly flour a clean surface with a small amount of plain flour or oatmeal, and turn the dough out onto it. Roll the dough to about 3–4 millimeters thick.
Using a round cutter or the rim of a glass, cut out oatcakes and transfer them carefully to the prepared baking sheet. Gather and re-roll any scraps to make more oatcakes.
Bake in the preheated oven for 20–25 minutes, or until the oatcakes are firm and golden brown at the edges.
Remove the oatcakes from the oven and allow them to cool completely on a wire rack before serving. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 6.4 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 144 mg | 11% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1002 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
