Are you looking for a healthy cookie/cracker that's easy to make? These Scottish oatcakes are full of healthy fiber and protein that will fill you up, and have a lovely nutty flavor. Traditionally, they were served at nearly every meal in Scotland!
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Ingredients
Curious what ingredients you need to whip up these Scottish oatcakes? Let's talk about the most important ones.
- Medium Oat Flour: You can buy this already ground, or make your own by blitzing rolled oats until they have a coarse, floury consistency. I'd recommend using Scottish oats if you can find them.
- Water: This brings the dough together to make it smooth enough to roll out.
- Salt: This adds flavor to what would otherwise be a bland oatcake.
How to Make
Start with a few basic ingredients: oatmeal, butter, salt, baking soda, and boiling water.
- Stir everything together to get a thick dough.
- Roll out the dough, cut out the oatcakes, and fry in a cast iron skillet until cooked. You'll love smelling the nutty aroma of these traditional Scottish biscuits as they cook!
3. Repeat until all of the oatcakes are cooked.
4. Serve with jam, cheese, or other toppings you enjoy on crackers.
Recipe FAQs
What is the difference between oats and oatmeal?
Many people believe that oats and oatmeal are the same thing, but they're not! Here's some definitions of these terms so you won't get confused.
- Oats: a gluten-free grain similar in appearance to wheat.
- Oatmeal: a coarsely ground flour made from oats.
- Porridge: a hot breakfast cereal made from oats and water.
What are the different kinds of oats?
Oats can be processed into many different forms, and it can be confusing with so many shapes and sizes. Don't worry; this handy guide will keep these terms straight.
- Groat: a whole oat kernel with the hull removed.
- Steel-Cut (aka Pinhead or Irish) Oats: groats that have been chopped into a few smaller pieces.
- Scottish Oatmeal: groats that have been stone ground until they're about the texture of cornmeal.
- Rolled (aka Old-Fashioned or Porridge) Oats: steam-softened groats that are rolled flat.
- Quick Oats: rolled oats that have been chopped into smaller flakes to cook faster.
- Instant Oats: chopped-up rolled oats that have usually been pre-cooked.
How do you make medium oatmeal?
Medium oatmeal is similar to Scottish oatmeal, which is groats (the whole oat kernel) ground until it's about the texture of cornmeal. Here in the United States, we can't find medium oatmeal at our grocery stores, so we've got to use the Scottish one, or just make our own. Fortunately, it's easy to make a substitute; just grind steel-cut oats a little in a blender or food processor until they're about the coarseness of cornmeal. (In the photos, I used rolled oats instead of steel-cut.)
Expert Tips
- Keep the heat in the skillet on medium-low so the oatcakes cook more in the center without burning the outside.
- Brown them nicely on both sides, or just on one side if you're baking in the oven them also.
- Toast the oatcakes in a 400 F oven for 10-20 minutes.
- Have fun experimenting with using finely ground, coarsely ground, and medium ground oatmeal for different textures.
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Recipe
Gluten Free Scottish Oatcakes
Ingredients
- 1 ⅔ cups Scottish oatmeal
- 3 tablespoons unsalted butter, softened
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ¾ to 1 cup boiling water
Instructions
- If you're making your own medium oatmeal with steel-cut oats, measure out 2 cups of oats. Grind in a food processor or blender until the it is the texture of cornmeal. Measure out 1 ⅔ cups (235g), and set aside a little extra for dusting.
- Pour 1 ⅔ cups (235g) of Scottish oatmeal into a mixing bowl and add the butter, salt, and baking soda. Gradually stir in enough boiling water until a pasty, but not sticky, dough is formed and the mix is well blended.
- Turn out the dough onto a surface lightly dusted with some of the extra oatmeal. Knead gently a few times, then roll out the dough to 3-5 mm thick. Cut the dough into rounds, re-rolling the scraps as needed.
- Heat a 10-inch cast iron skillet over medium heat until hot, then lightly butter it and evenly space 6-7 oatcakes in it. Cook them for 10-15 minutes on each side, then remove to a wire rack to cool. Repeat with the remaining ones.
- For a crispier result, only cook them on one side in the skillet, then place them on a cookie sheet and bake in a 400 F oven until crispy (about 10-20 minutes).
- Serve them warm or room temperature with butter, jam, cheese, or any desired topping.
Notes
- Store leftovers at room temperature in a metal cookie tin to keep them crisp.
- Oatcakes are traditionally cooked on the griddle (cast iron skillet) on only one side, then toasted over the fire on the other. Feel free to toast them in a toaster to simulate this effect.
- Experiment with using different ratios of ground oatmeal to get various textures.
- Keep the heat in the skillet on medium-low so the oatcakes cook more in the center without burning the outside.
- Toast the oatcakes in a 400 F oven for 10-20 minutes.
Beth
These look divine! I love oats, and these sound amazing.
Emma
Thank you, Beth! Oatcakes are a lovely snack.