Scottish Oatcake Cookies
Discover the rustic charm of traditional *Scottish Oatcake Cookies*, a delightful treat that combines wholesome rolled oats, brown sugar, and a touch of buttery goodness. Perfectly crisp with a rustic texture, these oatcakes are as versatile as they are delicious. Enjoy them as a lightly sweetened snack on their own, pair them with your favorite cheese and jam, or serve them alongside tea for a true Scottish-inspired experience. This recipe is wonderfully simple, with minimal ingredients and a quick 15-minute prep time, making it an easy but impressive bake. Whether you’re looking for a nostalgic taste of Scottish baking or a unique twist on a classic cookie, these oatcakes are sure to satisfy.
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Recipe Information
Ingredients
- 150 grams Rolled oats
- 100 grams All-purpose flour
- 50 grams Brown sugar
- 0.25 teaspoon Salt
- 100 grams Unsalted butter
- 3 tablespoons Boiling water
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, and salt. Mix well to ensure the ingredients are evenly distributed.
Cut the unsalted butter into small cubes and add it to the dry mixture.
Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until you achieve a crumbly texture.
Add the boiling water one tablespoon at a time, mixing everything together until the mixture starts to form a dough. Be careful not to add too much water, as the dough should be firm but not overly sticky.
Lightly flour a clean surface and roll out the dough to approximately 1/4 inch (6 mm) thick.
Use a round cookie cutter (or the rim of a glass) to cut out circles from the dough. Place the circles onto the prepared baking sheet, leaving some space between them.
Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
Remove from the oven and let the oatcakes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the oatcake cookies plain, with butter, or alongside cheese and jam. Store leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 48.7 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 839 mg | 18% | |
*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.
