Scottish Oatcakes

Scottish Oatcakes Recipe (2)

It’s with some trepidation that I dub this a recipe for ‘Scottish Oatcakes’. You see, it isn’t entirely clear what fat should be used to bind a traditional Scottish oatcake, but it almost certainly isn’t olive oil. Everyone appears to hold differing opinions and methods, but the flavour of olive oil and the crispness it brings really does it for me. Honestly, these are so far above what you find in the supermarket you’ll never revert.

Scottish oatcakes are fantastic; enjoyably rustic, they are disproportionately filling and, if made according to this recipe at least, possess a really delicious flavour. Oatcakes are also incredibly versatile and work as well in a cheesecake as they do layered with cheese and pickle.

Scottish Oatcakes Recipe

As you can see, my favourite way to prepare Scottish oatcakes is with a hefty pinch of pepper and a generous glug of olive oil. Trust me, though simple these ingredients possess an awesome depth of flavour. Your after-dinner cheese and biscuits or lunchtime snack will never be the same again. If you’ve never even heard of them, you must give this recipe a whirl.

Scottish Oatcakes

Makes 18-20

Ingredients:

  • 200g porridge oats

  • 1 tsp salt

  • 1 tsp cracked black pepper

  • 50ml extra virgin olive oil

  • A little boiling water

Method:

  1. Take half of your porridge oats and tip them into a food processor, along with the salt and pepper. Whiz until relatively fine and tip into a mixing bowl.

  2. Add the remaining porridge oats into the mixing bowl, stir briefly and pour in the olive oil. Incorporate the olive oil a little before pouring in a little boiling water – around 2-3 tbsp – enough to transform your oats into a soft, malleable dough.

  3. Gently knead your dough for 30 seconds, turn out onto a lightly floured surface and roll gently until 5mm thick.

  4. Take a 6cm round cutter and cut out 18-20 oatcakes. Preheat the oven to 160C/180C(fan). Pop the oatcakes onto a lined baking tray and bake for around 15 minutes, until they are crisp and a little browned.

Scottish Oatcakes Recipe (3) Scottish Oatcakes Recipe (1)

Cost: Let’s face it, oats are cheap.  The most expensive ingredient is the olive oil. This recipe is cheap. Indeed, this batch of delicious, olive-infused Scottish oatcakes should set you back no more than around 25p.

  • 0

    Overall Score

  • Reader Rating: 0 Votes

You May Also Like

44 comments on “Scottish Oatcakes

  1. Katy Gilmorek
    March 5, 2014 at 5:15 pm

    Your recipes nearly always wow me (only exception being meat ones since I don’t eat it, luckily meat is pricey and you don’t go there much), but your food is imaginative and I know the recipes to be delicious. Thank you so much!

    • frugalfeeding
      March 10, 2014 at 1:04 pm

      Well, that seems to be a glowing endorsement! I really should do a meat dish soon – I barely eat the stuff any more though.

  2. countrywoodsmoke
    March 5, 2014 at 6:47 pm

    Definitely going to give this a go, they look fab, and I love oatcakes.
    Cheers
    Marcus

  3. Maya Oryan
    March 5, 2014 at 8:23 pm

    Pinned!!

  4. LorrielorrieB
    March 6, 2014 at 1:13 am

    I can’t imagine why I haven’t made these before. Thank you.

  5. cheri
    March 6, 2014 at 3:17 pm

    These look fabulous, I noticed there is no sugar in them, can you go sweet or savory with the toppings?

    • frugalfeeding
      March 10, 2014 at 8:59 am

      Well, oatcakes do tend to be savoury rather than sweet. But, yes, tey would work with a sweet topping.

  6. Corina
    March 6, 2014 at 4:45 pm

    I love oatcakes with avocado as a snack. I’ve never actually made them myself though but these look great.

    • frugalfeeding
      March 10, 2014 at 8:58 am

      You should, much nicer than shop bought. I’ll have to try them with avocado.

  7. Joanna
    March 6, 2014 at 7:00 pm

    They look excellent! Love all things oaty, don’t think I have ever tried making a proper oatcake – one for the list of spring baking for me – thankyou!

    • frugalfeeding
      March 10, 2014 at 1:03 pm

      Thanks, Joanna! I think you’d definitely enjoy these and they’re simple. Far simpler than all that amazing bread you bake.

  8. Conor Bofin
    March 6, 2014 at 8:32 pm

    The quality of oatcakes varies so much. Some at the lower end of things tend to taste like cardboard. These look lovely.

    • frugalfeeding
      March 10, 2014 at 8:58 am

      Yes, I find that. Much safer to make them yourselves!

  9. thepaddingtonfoodie
    March 6, 2014 at 9:57 pm

    I’ve always wondered how to make these and have bookmarked this post for a baking project when the weather finally cools down a little. Thank you.

    • frugalfeeding
      March 10, 2014 at 8:56 am

      Awesome – they’re really simple and quick. A great snack for the week.

  10. taplatt
    March 7, 2014 at 3:17 pm

    I’ve never had oatcakes but am always looking for portable snack-like things to add to my repertoire. Definitely making these soon!

  11. Kate
    March 10, 2014 at 2:49 pm

    hiya have you tried making them with oatmeal? or is blitzed porridge oats best?

    • frugalfeeding
      March 11, 2014 at 10:00 pm

      I’m sure oatmeal is fine – it’s more or less the same thing I think!

  12. Laurie
    March 10, 2014 at 3:22 pm

    I look forward to giving this recipe a try sometime.

  13. grainnep
    March 10, 2014 at 5:51 pm

    Look lovely, great photos as always! G.

  14. K. (@running_kmlv)
    March 13, 2014 at 8:12 pm

    Just made these with caraway seeds (my current crush) and they turned out amazingly delicious.

    Could just keep on eating these if they weren’t so filling. 😉

    • frugalfeeding
      March 16, 2014 at 8:40 pm

      I’m going to make some more son – I really enjoyed them. Glad you gave them a go!

  15. Jenny @ BAKE
    March 16, 2014 at 4:03 pm

    These seem so simple to make, there is no excuse to ever buy them again!

  16. baconbiscuit212
    March 17, 2014 at 11:25 pm

    Gorgeous, gorgeous, gorgeous. I love oatcakes and good cheddar together and these look like perfection.

    • frugalfeeding
      March 25, 2014 at 8:28 am

      Thank you, Daisy – I adore oatcakes and a good cheddar.

  17. Jude
    April 17, 2014 at 4:24 pm

    I made these yesterday and they are just fabulous! I decided to grind my own peppercorns and the taste was just scrumptious; very peppery. Not long ago I had tried a different recipe but it couldn’t compare to this. I do like the fact that this recipe is all oats and not partly flour. So wonderful with a bit of cheddar and some home-made chutney, or just on their own for a snack. Thankyou!

    • frugalfeeding
      April 22, 2014 at 1:39 pm

      Glad you like them so much! They are really easy too. We had most of ours with cheese and pickle :)

  18. joyce gilman
    August 18, 2014 at 4:38 pm

    This is the recipe I have been looking for for Oat Cakes, but…what are ‘porridge oats’ – are they what we call steel cut oats in the US?….

    • frugalfeeding
      October 7, 2014 at 3:36 pm

      I’m not entirely sure, but I guess they must be. Sorry for the late response.

  19. Veronica Sheppard
    October 3, 2014 at 12:08 am

    You take the best photos, always makes me want to eat whatever’s on my screen

  20. emmaeatsitalian
    February 10, 2015 at 10:24 am

    Have been looking for a recipe for these, thanks a million for showing me how simple the are to make!

    • frugalfeeding
      February 17, 2015 at 1:12 pm

      MY pleasure – they’re actually very simple.

  21. Sharon
    June 2, 2015 at 8:44 pm

    Just made these little beauties and they taste gorgeous, much nicer than the shop bought ones. Mine have turned out really crumbly though (fall apart when I pick them up) what did I do wrong? What can I do differently? Please help. Want to make them again….

  22. Sharon
    June 7, 2015 at 9:27 am

    I have just made these oatcakes and they are gorgeous, far tastier than any shop bought ones. Mine did turn out rather crumberly, any suggestions for what I did wrong? They just crumbled in my hands…

    • frugalfeeding
      June 11, 2015 at 12:47 pm

      That’s strange. It’s difficult to say since mine turned out just fine from the same recipe! Try again perhaps?

If you like my recipes, photos or food please leave a comment here...