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Scottish Oatcakes

Crispy and savory Scottish oatcakes made with oats and whole wheat flour, perfect for snacking or serving with toppings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: Scottish
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Make sure oats are of good quality.
  • 1 cup whole wheat flour Can substitute with all-purpose flour, but texture may vary.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/4 cup unsalted butter, melted Ensure it is melted before adding.
  • 1/4 cup water Adjust the amount to achieve desired dough consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the rolled oats, whole wheat flour, baking powder, and salt. Stir them together until well mixed.
  3. Pour the melted butter into the dry mixture. Gradually add the water while mixing until a cohesive dough forms.
  4. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
  5. Cut the dough into rounds or squares and place them on a baking sheet lined with parchment paper.
  6. Bake in the preheated oven for about 15-20 minutes or until they turn golden brown and crispy.
  7. Allow the oatcakes to cool on a wire rack before serving.

Notes

Store in an airtight container at room temperature for up to a week, or freeze for up to three months.