Scottish Oatcakes can easily be made in your kitchen and are naturally gluten free. Perfect for breakfast, brunch a snack or cheese platter.
You should really get to know Scottish oatcakes.
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What are Oatcakes?
Oatcakes are truly unique, not being a cake in any way, shape or form, and not really being what we would term a “cracker”. Oatcakes, which are made from ground oats, are in a class by themselves. If you’ve never tasted a real Scottish oatcake, put it on your culinary bucket list, or your baking list.
You can make them yourself using the recipe that follows (it is extremely easy using a food processor). However, you should know that not only are they really versatile and delicious, they are sugar free, gluten free and really quite nutritious, and healthy. They pair perfectly with cheeses, but also jam and butter. Eat them with soup, too.
I’m a bit of a nut about oats and oatmeal, so check out how to make oatmeal (taste better).
I have seen recipe for “oatcakes” which are like soft pancakes, but they are NOT SCOTTISH OATCAKES; do not be misinformed.
This is my award-winning dessert recipe using oatmeal: sticky toffee porridge!
Scots are particularly passionate about our food (and drink), so I don’t want you to be confused about this traditional Scottish baked good.
What are Scottish oatcakes made of?
Scottish oatcakes are simple fare made of oats, lard (or butter or oil), a little leavening and water. They are easy to make at home.
Are Oatcakes Good for You?
Absolutely, oatcakes are very good for your health! Oatcakes are essentially almost all oats, which contain vitamin B1, B6, folic acid, iron, magnesium, zinc and more minerals. You can read more about it on Nairns oatcakes website.
You may also enjoy more of my Scottish recipes.
I usually just eat them with butter, and when using a really good quality butter. The flavor of the oatcakes is simply enhanced. Of course, they can also be served with jam, marmalade or honey, or alongside soup, or with cheese. They are savory, but can be sweetened with the topping you choose, so I hope you do choose to give them a try!
If you’d like to try some before making them yourself, you can order some from The Scottish Grocer. Use code CHRISTINASCUCINA for 10% off your entire purchase. I bet you find some other delicious goodies there, including Hamlyn’s pinhead oats to make these oatcakes from the best oats, ever!
Scottish Oatcakes
adapted by Christina Conte from an old Scottish cookbook makes 1 dozen triangular oatcakes
FULL PRINTABLE RECIPE BELOW
Ingredients
- steel cut/pinhead oatmeal (with a little extra for sprinkling on workspace, once ground)
- Kosher or sea salt
- butter (or lard) or (Miyoko’s) vegan butter for vegan oatcakes
- baking soda
- hot water
Preheat oven to 375°F (190°C)
Make the Dough
Place the oatmeal in a food processor and process until it has become like flour; a few hard pieces are fine. I love Hamlyn’s pinhead oats from Scotland.
Add the salt, butter, and baking soda and begin to process.
Then add the hot water through the feed tube.
Just add enough water until the mixture comes together.
Sprinkle some oatmeal flour on the workspace, and working quickly, divide the mixture in two.
Shape the Dough
Roll out into a round shape, about 1/4″ thick and cut into sixths. Repeat with the second half.
You can trace around a plate for clean edges if you like. As you can see in the lower left photo below, I trimmed one and not the other. A large cake lifter is excellent for moving the oatcakes to the tray, as well as moving cakes.
Bake the Oatcakes
Place on a baking sheet (I use a silicone mat), and bake for about 20 minutes.
Allow to cool, then store in a tin.
You can warm them in the oven just before serving, or just as they are with butter, jam, or cheese. The slate board and old fashioned scale are both very Scottish props.
Aren’t they lovely?
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Christina's Scottish Oatcakes
Ingredients
- 1 ¼ c steel cut oatmeal pinhead oatmeal or oat flour
- ½ tsp Kosher or sea salt
- 1 oz butter or lard
- ¼ tsp baking soda
- 4 Tbsp hot water
Instructions
- Preheat oven to 375°F (190°C)
- Place the oatmeal in a food processor and process until it has become like flour; a few hard pieces are fine. If using oat flour, proceed to step 3.
- Add the salt, butter, and baking soda and begin to process.
- Then add the hot water through the feed tube on top until the mixture just comes together.
- Sprinkle some oatmeal flour on the workspace and working quickly, divide the mixture in two.
- Roll out into a round shape, about 1/4" thick and cut into sixths. Repeat with the second half.
- You can trace around a plate for clean edges if you like.
- Place on a baking sheet, and bake for about 20 minutes.
- Allow to cool, then store in a tin.
Notes
- Nutrition info using butter (not lard).
- You'll need a little extra oat flour for sprinkling on workspace.
- You can use Miyoko's vegan butter for vegan oatcakes.
- You can see from my photos the difference from trimming vs not trimming.
Nutrition
Life in LA…
I was lucky with a shot of this little hummingbird as I was taking pictures of my oatcakes!
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I’ve really got to try these…especially since they’re gluten free! Btw, pictures look great!
You’d love them, Cynthia!
I know so little about Scottish food.. :) But looking at the pictures I guess these oatcakes are very addictive.
I love Scottish Oatcakes. My mother, who is part Scottish, always bought them. She never made the, though, and I will! I love them with cheese! ~ David
Lovely!
Thanks, Nicole!
Dear Christina,
I have never had the pleasure of eating one of these, but it looks very interesting. Like you said it looks like a cracker, but it is not. I like that they are made from Steel cut oatmeal. I have had that before. The recipe is really simple, but the dough seems like it may be difficult to deal with being so thin. I can understand why you cut it beforehand. Something like shortbread where you cut them ahead of time. When you say butter or lard, do you mean like Crisco? I think I would use butter, we can get Kerrygold here.. Very healthy and just a perfect treat to go with a cup of hot tea. Love the photo of the hummingbird. They are so beautiful. Thanks for sharing this recipe…have a glorious weekend! Dottie :)
Dear Dottie,
Thank you for taking the time to write such lovely messages on my posts! I really appreciate it. I think the most difficult part about working with the dough it rolling it out quickly, while it is still warm. Once it starts to cool off, it’s not as pliable, but the fact that it’s thin isn’t a problem at all; it’s quite a workable dough, not too delicate as it may seem.
I used butter, but please do not use Crisco in these; the only lard I would use would be organic, if you can get it from a butcher. Lard is fat from pork that is rendered down. I’m sure your relatives cooked with it years ago, as it gives food an incredible boost in flavor. Now that butter is back on the “good” list, I’m sure lard will be next. :) Kerrygold is fabulous and in fact, that’s what I used in these oatcakes. Just in case you do use Crisco, this is the list of ingredients: SOYBEAN OIL, FULLY HYDROGENATED PALM OIL, PARTIALLY HYDROGENATED PALM AND SOYBEAN OILS, MONO AND DIGLYCERIDES, TBHQ AND CITRIC ACID (ANTIOXIDANTS). I stay away from ingesting things that I cannot decipher! ;) Have a great weekend!
Christina :)
Thanks, Christina for your lovely words. I enjoy your posts and I always learn something that is important and fun. Yes, I do remember the lard from when my grandmother baked, it was in a brick shape and it added much flavor. That is why I asked, I didn’t think that Crisco was a good idea, I would use the Kerrygold butter. Just wanted to get the ingredients correct! I don’t blame you I stay away form that list and I can’t decipher it either.
Not sure if I mentioned to you, but my (Lori) sister-in-laws mom, (Agnes) comes from Scotland. She was born there and has a glorious accent. She was born in Kirkcaldy and lived there till she came to the States before she got married. She is always telling me stories about Scotland. I love to hear about where she lived.
Well, thank you again for clearing that up for me nad you as well have a great weekend! :) Dottie
These look very interesting! I think my mom would enjoy them with jam for sure Will have to give them a try Thanx for the recipe
http://www.nycstylelittlecannoli.com
They aren’t the prettiest things, Rosemary, but their flavor makes up for it! I’m sure your mother will love them. Thanks for stopping by! CC
Love this, I love anything made with oats, this is such a great way to enjoy your oats on the go or for a quick and easy breakfast or snack.
Absolutely! They don’t really look all that exciting, but once you eat one, you’re hooked!
Christina, you did it again, the oatcakes look great, better than mine, I’m so proud of you! God bless you.
Thanks, Mum!!! xoxoxo