Christina's Scottish Oatcakes
User Reviews
4.6
-
Cook Time
20 mins
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Total Time
20 mins
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Servings
12
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Calories
81 kcal
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Course
Bread, Baked Goods
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Cuisine
Scottish
Christina's Scottish Oatcakes
Description
This recipe transforms steel cut oatmeal into a flour-like base by processing it in a food processor, creating the distinct texture foundation for Scottish oatcakes. Mixing in butter (or lard), salt, and baking soda binds the dry oat flour. Hot water is added gradually to bring the mixture together into a workable dough, which is then divided, rolled out, and cut into wedges.
Oatcakes bake at a moderate temperature until just crisp, balancing tenderness and slight crunch. The resulting oatcakes have a subtle nuttiness and wholesome oat flavor typical of this traditional Scottish snack. They can be enjoyed plain or with toppings like cheese or preserves.
After cooling, the oatcakes store well in a tin, maintaining their crispness for an extended period, making them practical to prepare ahead. Using butter yields a rich flavor, though lard or vegan butter substitutes can be used. Sprinkling additional oat flour during rolling helps avoid sticking and keeps the edges neat.
Ingredients
- 1 ¼ c steel cut oatmeal pinhead oatmeal or oat flour
- ½ tsp kosher or sea salt
- 1 oz butter or lard
- ¼ tsp baking soda
- 4 Tbsp water hot
Instructions
- Preheat oven to 375°F (190°C)
- Place the oatmeal in a food processor and process until it has become like flour; a few hard pieces are fine. If using oat flour, proceed to step 3.
- Add the salt, butter, and baking soda and begin to process.
- Then add the hot water through the feed tube on top until the mixture just comes together.
- Sprinkle some oatmeal flour on the workspace and working quickly, divide the mixture in two.
- Roll out into a round shape, about 1/4" thick and cut into sixths. Repeat with the second half.
- You can trace around a plate for clean edges if you like.
- Place on a baking sheet, and bake for about 20 minutes.
- Allow to cool, then store in a tin.
Notes
- Nutrition info is based on using butter instead of lard for richer flavor.
- Keep extra oat flour on hand to sprinkle the work surface and prevent sticking.
- Vegan butter like Miyoko's can replace butter for vegan oatcakes.
- For cleaner edges, trace around a plate or shape before cutting wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 81kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 135mg | 6% |
| Potassium | 1mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 0.002g | 0% |
| Vitamin A | 59IU | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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