Scottish Oatcakes

READY IN: 40mins
Recipe by Diana Adcock

I must have these at Christmas-easy to make and yummy to eat-I recomend a slather of brie cheese!

Top Review by Anu_N

You don't mention where to add the milk, so I added it after adding the butter, and I didn't need to add any water right away. I rolled this out in batches because it didn't seem to be holding together too well, and the 2nd and 3rd batches needed water because the dough started drying out. I used salted butter and reduced the salt to 1/4 tsp and that worked out ok. I think I may have rolled them out thinner because the oatcakes turned out pretty crisp AND I got 20 instead of 16. This tastes really good with cashew butter, but I can't wait to try it out with cheese!

Ingredients Nutrition

Directions

  1. Combine oatmeal, salt and baking soda.
  2. Pour in the melted butter, milk, and enough water to make a stiff dough.
  3. Turn the dough onto a floured surface and quickly knead for 30 seconds.
  4. Roll dough to 1/4 inch thickness and cut out cakes with a 3-inch cookie cutter or glass.
  5. Transfer to a lightly greased baking sheet and bake at 350 for 30 minutes, or until oatcakes begin to brown.
  6. Cool on a rack and store in an airtight tin.

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