Traditional Scottish Oatcakes

Traditional Scottish Oatcakes

The Spruce / Cara Cormack

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Yield: 8 oatcakes

Oatcakes are to Scotland what a baguette is to France. The flat cakes made mainly from oats have for centuries been considered the Scottish national bread. There is documentation of them existing in Scotland as far back as 43 AD, and likely even before then.

The oatcakes are similar to a flatbread or biscuit. They are quick and easy to prepare and make a delicious snack or accompaniment to cheese. Traditionally, they are made in an oven or on a griddle. For some in Scotland, they replace toast as a breakfast staple.

There can be a wide variety in regards to the texture of an oatcake. Depending on how the oats are ground, the oatcake can be very rough to very fine. They can be slightly chewy or hard. This depends on the water content in the batter and how long they are baked for. Today there are a number of commercial bakers that mass produce oatcakes. Many local bakeries also make their own oatcakes. And now, with this easy recipe, you can make your own at home.

This recipe calls for melted goose or bacon fat. This can be found at good butchers. Another option is to save the bacon fat from when you cook bacon. It can be stored in a glass jar and kept in the refrigerator. Melt what you need for this recipe and keep the rest for another day.

"Earthy, oaty, and rich, these crackers are fantastic with strong cheeses like well-aged gouda or cheddar. They're very quick and easy to mix and shape, and can be made with butter instead of bacon grease. I found that grinding the oats very finely achieved the best results." —Danielle Centoni

Traditional Scottish Oatcakes/Tester Image
A Note From Our Recipe Tester

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Traditional Scottish Oatcakes ingredients

    The Spruce / Cara Cormack

  2. Preheat oven to 375 F and prepare a greased or parchment-lined baking sheet.

    parchment paper lined baking sheet

    The Spruce / Cara Cormack

  3. Grind the oatmeal in a food processor or blender until very finely ground and powdery (about 30 seconds). In a large bowl, mix together ground oats, bicarbonate of soda, and salt.

    mix together ground oats, bicarbonate of soda, and salt in a bowl

    The Spruce / Cara Cormack

  4. Drizzle in melted fat and stir vigorously until dry ingredients are evenly coated. Add hot water and mix again to form a thick dough. 

    cookie dough in a bowl

    The Spruce / Cara Cormack

  5. Cut dough into 2 small balls. Sprinkle a work surface with ground oats and roll each ball on surface to coat and prevent sticking.

    cookie dough balls

    The Spruce / Cara Cormack

  6. Knead each ball for a few minutes until mixture starts to dry slightly and stops sticking to surface. Add a little more oatmeal as required but use sparingly to avoid the cakes becoming too dry.

    knead dough balls

    The Spruce / Cara Cormack

  7. Roll each ball into a roughly 1/4-inch (1/2-centimeter) thick disc, then cut into quarters. You should have 8 wedges.

    dough cut into quarters

    The Spruce / Cara Cormack

  8. Place the wedges on baking sheet and bake for 20 to 30 minutes or until brown at edges.

    Place the dough wedges on baking sheet

    The Spruce / Cara Cormack

  9. Serve oatcakes warm or cool.

    Traditional Scottish Oatcakes

    The Spruce / Cara Cormack

Tips

  • Oatcakes are tasty for breakfast, on a cheese plate, or with some jam at tea time.
  • Store any leftover oatcakes on a plate covered with plastic wrap or sealed in a zip-top bag. They can last a day or two, but you don't want them to become soggy or stale.

Recipe Variation

  • Alternatively, the oatcakes can be cooked in a hot frying pan for 3 minutes on each side.
  • If you don't have goose fat or bacon fat, melted butter would work well, too.
Nutrition Facts (per serving)
121 Calories
3g Fat
19g Carbs
5g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 121
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 4mg 1%
Sodium 38mg 2%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 10%
Total Sugars 0g
Protein 5g
Vitamin C 0mg 0%
Calcium 16mg 1%
Iron 1mg 7%
Potassium 117mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)