Scottish Oatcakes: Homemade Oatcakes Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining texture.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds a nutty flavor and is often easier to digest.

Start by measuring out all ingredients and having them ready.

Use Scottish oats, which are different from rolled oats because they are made between two stones, creating various textures.

Add whole wheat pastry flour (or substitute with whole wheat flour or gluten-free flour if needed).

Mix in salt, baking powder, and sugar.

Add melted butter and hot water to the dry ingredients to help rehydrate the oats.

Mix until a relatively wet dough forms.

Place parchment paper on the countertop to prevent sticking.

Dump the dough onto the parchment paper and flatten it to about 1/4 inch thick, using water on hands to prevent sticking.

Add more oats on top if the dough is too sticky.

Use a cookie cutter to cut out shapes from the dough, or use a cup if a cookie cutter is not available.

Gather any leftover dough, roll it out again, and cut out more shapes.

Place the oatcakes on a baking sheet lined with parchment paper.

Bake in the oven until golden brown and flaky.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens