1/2 Photos of Cleaned-Up Scottish Oatcakes
We have been enjoying Oatcakes for breakfast since my now-adult children were toddlers. With white flour and shortening among the ingredients, the original recipe was NOT clean, so after I started eating healthy I found a way to make them good for us. The best part is that no-one can tell the difference- really!
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Units: US | Metric
- 1Heat oven to 375.
- 2Mix the dry ingredients, then cut the shortening in until it resembles fine crumbs. (I gave up on this and just smooshed it with my hands.) Add water, 1 tablespoon at a time, until mixture forms a stiff dough when you press it together. (Alternatively, you can mix this in your food processor).
- 3On lightly wheat-floured surface, roll the dough out to about 1/8-inch thick. If needed, use ice water as "glue" to patch it together- It might fall apart a little. Cut into rounds with a large cookie cutter or the top of a glass about 2 1/2" in diameter. Or you can cut it into squares with a knife. Place on and ungreased baking sheet.
- 4Bake until the oatcakes start to brown, about 12-15 minutes. Cool a bit on a wire rack, if your gang will wait that long.
- 5To serve, top with whatever you find in your kitchen. These are not sweet, so they make a great base for sweeter toppings like jelly and honey. Other toppings we've use are peanut butter, butter, sliced fruit, cream cheese and coconut. I think we even used chocolate chips a time or two. Use your imagination!
- 6Per serving (2 oatcakes): 183 calories, 3g protein, 16g carbohydrate, 12g healthy fats, 2.5g fiber, 135mg sodium.
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Nutritional Facts for Cleaned-Up Scottish Oatcakes
Serving Size: 1 (46 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 217.1
- Calories from Fat 122
- Total Fat 13.6 g
- Saturated Fat 10.7 g
- Cholesterol 0.0 mg
- Sodium 135.2 mg
- Total Carbohydrate 21.0 g
- Dietary Fiber 3.2 g
- Sugars 0.0 g
- Protein 4.6 g