Scottish Oatcakes – a delicious recipe with rolled oats, flour, sugar, baking soda, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat your oven to 350F and line two baking sheets with parchment. Combine all the dry ingredients in a medium bowl.
2
Using your fingers, rub the butter into the dry ingredients until it resembles a coarse meal. Stir in the buttermilk and use your hands to press everything together into a messy ball of dough.
3
On a lightly floured surface roll or pat the dough out until it's 1/4 inch thick. Use a 2-inch round cookie cutter to cut circles and transfer these to a baking sheet leaving about 1/2 to 1 inch between the circles. Gather the scraps and roll them out again and cut more circles.
4
Bake until the oatcakes are golden brown around the edges, about 12 minutes. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to finish cooling. Serve plain or with cheese and jam. Store the oatcakes in an airtight container for up to 3 days.
642
kcal
Calories
37
g
Fat
71
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups rolled oats, 1 cup all-purpose flour, 1/2 cup sugar, 1/2 teaspoon baking soda, and more.
Yes, Scottish Oatcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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