Scottish Oatcakes | Recipes | Moorlands Eater (2024)

Scottish Oatcakes are traditional savoury biscuits or crackers that are perfect with cheese.So easy and satisfying to make, I think they’re head and shoulders above shop bought ones. Containing just oats, salt, olive oil or butter plus water, you’ll be surprised just how good homemade Scottish Oatcakes are.

Jump to Recipe

While some Scots may not like a Sassenach such as myself calling these savoury biscuits Scottish oatcakes, I really don’t have a choice.That’s because I live in north Staffordshire and if you say ‘oatcake’ here people immediately think of Staffordshire Oatcakes. Not biscuits, but oat pancakes often stuffed with bacon or sausage and cheese, usually eaten for breakfast.

So, although you may think of these simply as ‘oatcakes’, I really do have to call them Scottish Oatcakes.

Oats became the staple cereal in Scotland due to the country’s cooler, damper conditions. This meant the land was better suited for growing oats rather than the wheat more common further south.Consequently, many oat-based dishes, including porridge and oatcakes, came to be associated with Scotland.

TYPES OF OATS

You’ve probably seen various types of oats and oatmeal in the shops. But it isn’t always obvious what the differences are.So, here’s my quick guide to all things oaty.

The first stage in processing whole oats is to separate the kernels, or groats, from the outer husks. After cleaning and drying, these are prepared in various ways to create different products.

• PINHEAD, COARSE or STEEL CUT OATS These are the most minimally processed oats. Steel blades are used to cut the groats into pinhead sized pieces. These have a chewy texture and, if you’re making porridge with them, it’ll take longer to cook.
• MEDIUM & FINE OATMEAL These are made of ground oats, milled to different degree of fineness.

• ROLLED or JUMBO OATS Here the oats are steamed and then pressed between rollers. These are the oats I buy most of the time: they still have good texture but don’t take as long to cook as pinhead oats.

• PORRIDGE OATS These are processed in the same way as rolled or jumbo oats but are rolled thinner and flakier. When used for making porridge, I find them too smooth for my taste. But they do cook more quickly.

Faced with these different types of oat, the next question is obviously…

WHICH OATS CAN I USE FOR MAKING SCOTTISH OATCAKES?

The short answer is, any of them alone or in combination.

Obviously, the finer oatmeal and porridge oats will give you a finer textured oatcake. Coarse or medium oatmeal plus rolled oats will create a ‘rougher’ one.

Tip: you can make your own oatmeal by whizzing up rolled or porridge oats in a food processor.

For the Scottish Oatcakes you see in this post, I used a combination of medium oatmeal and rolled oats. I whizzed up the rolled oats (in a coffee grinder, actually) but not too finely. I think it’s nice to have some largeish pieces of oat remaining for a rustic feel and more interesting texture.

If you’re only going to buy one type of oat, then I’d go for rolled oats due to their versatility.

MAKING SCOTTISH OATCAKES

Making Scottish Oatcakes really is dead simple.All you do is season your oats/oatmeal with a little salt, then make a dough by adding olive oil or melted butter plus boiling water.

I’ve made some batches with olive oil and some with butter. Personally, I think there’s next to no difference. The ones with butter were perhaps slightly richer, but this was barely noticeable. Both versions had good flavour and were nicely crunchy. So just use whichever fat you prefer.

The dough should be firm but not sticky. I experimented with resting the dough, but found it became crumblier and more difficult to work with.

Dust your work surface with oatmeal or wholemeal flour (the latter is less sticky), then roll out the dough no more than 3-5 mm thick. Cut out rounds 5-6 cm in diameter, re-rolling the scraps to make more oatcakes.

It’s worth noting that oats can be very ‘thirsty’. This means that when bringing together the dough scraps to re-roll, I almost always have to add a touch more water to prevent it going dry and crumbly.If, when rolling out, the edges start to split, just push everything back together and keep going.

Into the oven on a lined baking tray, Scottish Oatcakes should only take 30 minutes to cook. I turn them over after 20 minutes.

When they’re lightly golden and cooked all the way through, cool the oatcakes on a wire rack.Store in an airtight container when completely cold.

EATING SCOTTISH OATCAKES

Oatcakes were traditionally a major source of carbohydrate so would be served with all sorts of meals. They can also take the place of bread or toast at breakfast and are good alongside soups: maybe even a Scotch Broth?

But I love Scottish Oatcakes best with some really good cheeses.

Here there’s two local ones from the Staffordshire Cheese Company: Buxton Blue and Cheddleton Original, plus a French sheep’s cheese.

Smooth cream cheese is also a nice contrast to the pleasantly rough and rustic oatcakes. A blob of homemade chutney like my five-star rated Smoky Tomato- Chilli Chutney or Homemade Piccalilli makes it extra special.

For a wonderful cheeseboard, serve local cheeses with Scottish Oatcakes plus a selection of Sourdough Crackers, Easy Homemade Crackers , Easy Seed Crackers and homemade chutneys.

Or how about spreading on some homemade Potted Cheese flavoured with your choice of herbs, spices and booze?

Of course, packet oatcakes, like other savoury crackers and biscuits, can be bought everywhere these days.

But, as with so many things, you can’t beat the flavour and satisfaction you get from homemade. You’ll also be avoiding the environmentally disastrous palm oil found in many brands of oatcake.

For very little effort and cost, you can enjoy wonderfully wholesome and delicious Scottish Oatcakes.

Have you made this Scottish Oatcakes recipe?

Leave a comment & don’t forget to rate the recipe!

FLAVOURED SCOTTISH OATCAKE RECIPES:

MORE RECIPES