Go Back

Scottish Oatcakes recipe

A tin of homemade oatcakes.
A classic recipe, simple and easy
Freya 18 oatcakes
Prep 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

  • 1 Rolling Pin
  • 1 2½" biscuit cutter

Ingredients

  • 300 g Oatmeal - fine (pinhead)
  • ½ tsp Baking powder
  • ¼ tsp Salt
  • 1 tsp Sugar - optional
  • 30 g Butter - vegan, melted
  • 150 ml Boiling water

Instructions

  • Preheat oven to 190c.
  • In a large mixing bowl, whisk together the oatmeal, baking powder, salt and sugar (if using).
  • Pour over the melted butter and boiling water and mix well using a wooden spoon.
  • Leave dough to stand for 10-15 minutes to cool and thicken.
  • Now knead the dough until it comes together in a firm ball.
  • Place the ball on a work surface lightly dusted with a little more fine oatmeal and roll out into a circle a couple of millimetres thick.
  • Cut into rounds using a 2½" biscuit cutter and place on an ungreased baking tray.
  • Bake for 20 minutes, until pale golden brown.
  • Leave to cool for a couple of minutes on the baking sheet, then remove to a cooling rack until completely cold.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.