Traditional Scottish oatcakes recipe easy 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.

Add 450 grams of fine oatmeal, 1 teaspoon of fine sea salt, and 1 teaspoon of bicarbonate soda into a mixing bowl.

Melt 1 tablespoon of butter in a cast iron griddle, which will also grease the pan.

Add the melted butter to the oatmeal mixture and stir well.

Gradually add boiling water to the mixture until a stiff dough forms, adjusting with extra oatmeal if too sticky.

Knead the dough with your hands to form a stiff ball, ensuring it is not too sticky.

Sprinkle oatmeal on a chopping board to prevent sticking, then flatten the dough with your hands.

Roll out the dough to about 1/4 inch thick using a rolling pin.

Use a plate to cut a large circle out of the dough, then slice it into four triangular shapes.

Place the oat cakes in a greased cast iron pan over medium heat, being careful as they can break easily.

Brown the oat cakes gently, turning them multiple times until they firm up and edges start to curl.

Once browned, transfer the oat cakes to a preheated oven at 100°C to dry them out further without additional cooking.

Prepare additional oat cakes by rolling out the dough and cutting circular shapes using a small cup.

Place the circular oat cakes into the oven with the others to rest and dry out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens