Crisp, savoury oatmeal biscuits — the ancient flatbread of Scotland, perfect with cheese, smoked salmon, or simply butter.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix oatmeal, baking soda, and salt in a bowl.
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2
Add melted butter and enough hot water to form a stiff dough.
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3
Roll out on a surface dusted with oatmeal to 3mm thickness.
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4
Cut into rounds or triangles.
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5
Cook on a hot griddle for 4-5 min per side, or bake at 180°C (350°F) for 20 min.
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6
Cool on a wire rack — they crisp further as they cool.
Did You Know?
Oatcakes were the original "iron rations" of Scottish soldiers, who carried a bag of oatmeal and a flat iron griddle plate on campaigns.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- griddle or baking sheet
Garnishing
none
Accompaniments
The Story Behind Scottish Oatcakes
Oatcakes are one of Scotland's oldest foods, predating written history. When oats thrived in Scotland's climate while wheat struggled, oatcakes became the staff of life. Scottish soldiers carried oatmeal and a flat iron plate (girdle) to make oatcakes in the field. Today they remain essential to Scottish cheese boards and are exported worldwide.
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