Breed (Oatcakes from the Far Northeast Corner of Scotland)

Total Time
Prep 20 mins
Cook 10 mins

This recipe truly is an endangered species, even in Scotland. That surprises me, because they are so nice and crisp and simple to make. Slather them with butter and jam, or top them as you would any other crackers.

Ingredients Nutrition


  1. Sprinkle a baking board with medium oatmeal.
  2. Mix together the ingredients and form into a ball.
  3. Place the mixture onto a baking board that has been sprinkled with a little medium oatmeal and roll out the mix to form a round about 1/8 inch thick.
  4. Cut into four triangles.
  5. Work quickly since the mixture becomes difficult to work with if it becomes cold (it will break and crack).
  6. Put the oatcakes on a hot griddle and bake on one side only.
  7. Once the edges curl they are cooked and now must be placed on a rack or tea towel and allowed to dry off in a warm room (or in the oven on a rack).
  8. Store in an airtight cookie tin at room temperature.
  9. For the Vegetarian/Vegan option use Vegetable Oil.


Most Helpful

Works good I'm a novice cook but coming from North East Scotland and having lived their all my life then I've eaten my fair share of these. Taste good. Will get my Mum to help me hone my skills. I'll just say to anyone not from North East Scotland you need medium grade Scottish oatmeal not porridge oats (which is what I think Americans call oatmeal). It wouldn't work the same at all I think then. The ingredients form into a grand dough and is very workable so it this doesn't happen you are probably using the wrong stuff :)

Sandra S. January 26, 2016

I am hesitant to rate this because I think I went a little wrong somewhere. I did use old fashioned oats and about 3/4 bacon grease, 1 cup oats (which I was advised was approx 4 oz), 1/4 olive oil and 3 Tbs boiling water. Step 2 says to mix the ingredients together to form a ball- I found that with the raw oats you really have to put in some elbow grease and knead this if you're going to get anything that could conceivable be able to rolled out. I don't think I kneaded mine enough, so I couldn't roll it out as thin as the recipe prescribes. So, when I cooked this the edges didn't really 'curl up' and its not terribly crisp. I am wondering if the best way to make this wouldn't be in the food processor. It would be faster, which would be ideal for keeping the dough hot and pliable and would help pulverize the oats some to make this more like a dough and less like damp oats. I don't know if more water could have been useful too. I wasn't terribly impressed by the flavor- its bland to say the least, but I am sure that it would be great with something spread on it, although I'm not sure what would be good on it (butter & jam? curd? hummus??). I will try this again sometime and perhaps report back if it works out better for me. Thanks for posting, Miller.

Roosie October 01, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a