Breads
Scottish Oatcakes
The Quirky Foodster Team
Ingredients
- 200g (2 cups) medium oatmeal, plus extra for dusting
- 1/2 tsp fine salt
- 1/4 tsp baking soda
- 25g (2 tbsp) butter, melted
- 100ml (1/3 cup plus 1 tbsp) hot water
Method
- Mix the oatmeal, salt and baking soda together in a bowl.
- Stir in the melted butter, then gradually add the hot water, mixing to form a firm dough.
- Turn out onto a surface dusted with oatmeal and roll to about 4mm (1/6 in) thick.
- Cut into rounds using a cutter and place on a lined baking tray.
- Bake at 180C (350F) for 18-20 minutes until firm and lightly golden at the edges.
Introduction: Oatcakes have sustained Scotland for centuries, born of a climate far better suited to oats than wheat.
Cultural Background: Oatcakes have sustained Scotland for centuries, born of a climate far better suited to oats than wheat. Simple, unleavened rounds of oatmeal, fat and water, they were traditionally cooked on a girdle over an open fire and eaten with cheese, butter or as an accompaniment to soups, remaining a pantry essential in Scottish households to this day.
Tips: Work quickly while the dough is warm, as it becomes crumbly and harder to roll once it cools. Dust the work surface with oatmeal rather than flour to keep the texture and flavour authentic.
Variations: Add a pinch of cracked black pepper to the dough for a savoury, peppery oatcake. Brush lightly with beaten egg before baking for a shinier finish. Naturally vegetarian; use a plant-based butter alternative to make fully vegan.
Storage: Store in an airtight tin at room temperature for up to 2 weeks.
Reheating: Not typically reheated; oatcakes are eaten at room temperature, though a brief warm in a low oven refreshes crispness.
Nutrition: Calories: 110 kcal, Protein: 3g, Carbs: 14g, Fat: 4g, Fibre: 2g
FAQs:
Q: Why did my oatcakes crack when rolling?
A: The dough needs to be rolled while still warm; if it cools too much before rolling, it becomes crumbly and prone to cracking.
Q: Are oatcakes gluten-free?
A: Oats are naturally gluten-free but often processed with wheat, so use certified gluten-free oatmeal if this is a concern.
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