Scottish Oatcakes
Hearty, rustic, and steeped in tradition, Scottish Oatcakes are a delightful blend of simplicity and flavor that capture the essence of traditional Scottish baking. Made with wholesome rolled oats, a touch of all-purpose flour, and a hint of buttery richness, these oatcakes are a versatile treat perfect for any time of day. Beautifully golden and lightly crisp, they pair harmoniously with everything from sharp cheeses and savory soups to sweet jams and honey, making them an ideal addition to your snack table or meal accompaniment. With just 15 minutes of hands-on preparation and a short bake, these oatcakes are easy to whip up and store beautifully for up to a week. Whether you're embracing your Scottish roots or just craving a uniquely satisfying bite, these simple, homemade oatcakes will instantly charm your taste buds.
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Recipe Information
Ingredients
- 250 grams Rolled oats
- 50 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 50 grams Unsalted butter
- 100 milliliters Boiling water
Instructions
Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens. Line a baking sheet with parchment paper.
Place the rolled oats in a food processor and pulse a few times until the oats are slightly ground but still retain some texture.
In a large mixing bowl, combine the ground oats, all-purpose flour, baking powder, and salt. Mix well.
Add the unsalted butter to the dry ingredients and rub it in using your fingertips until the mixture resembles coarse breadcrumbs.
Gradually pour the boiling water into the mixture, stirring with a wooden spoon until a soft dough forms. Add more water, a teaspoon at a time, if the dough feels too dry.
Lightly flour a clean surface and roll out the dough to about 5mm (¼ inch) thick. Use a round cookie cutter (about 6-8 cm in diameter) to cut out circles from the dough. Re-roll the scraps and repeat until all the dough is used.
Carefully transfer the oatcakes to the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the oatcakes feel crisp to the touch.
Remove from the oven and allow the oatcakes to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve with your favorite cheese, jam, or as a side to soups and stews. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 206.0 g | 75% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 0.1 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1137 mg | 24% | |
*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.
