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person holding a plate of oatcakes

Gluten Free Scottish Oatcakes


  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 18 oatcakes 1x

Description

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!


Ingredients

Scale
  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  • Category: Snack
  • Method: Stovetop
  • Cuisine: Scottish

Keywords: Scottish oatcakes, gluten free, oatmeal

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