Gluten free Scottish oatcakes are traditional cookies made from healthy oatmeal and cooked in a cast iron skillet. Eat them fresh with cheese, butter, or jam, or make ahead and serve at breakfast or for a snack. Enjoy the taste of Scotland with these simple oatcakes!
- 1 2/3 cups Scottish oatmeal (235g)
- 3 tablespoons unsalted butter, softened (43g)
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 3/4 to 1 cup boiling water (177-237 ml)
- 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 2/3 cups (235g), and set aside a little extra for dusting.
- Pour 1 2/3 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.
- 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.
- Category: Snack
- Method: Stovetop
- Cuisine: Scottish
Keywords: Scottish oatcakes, gluten free, oatmeal