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Scottish Oatcakes

A delicious snack or main meal accompaniment and full of soluble fibre.

Customer Rating:
5.0 (1 votes)

Posted by: pip phillips
On:

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

12

Courses etc.

Baking Savoury
Lunch Box
Nibbles and Snacks
Recipes for kids
Side dishes

You will need

IngredientAdd
100g medium oatmeal More products
pinch of salt More products
generous pinch of bicarbonate of soda More products
15g dairy free spread

Awaiting stock

 		More products
oatmeal for rolling

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Mix the oatmeal, salt and bicarbonate of soda in a bowl.
  • Meanwhile combine the margarine and 150ml water in a pan and heat gently until the margerine has dissolved.
  • Quickly pour just enough of this into the dry ingredients to form a firm dough.
  • Turn the dough onto a work sufrace sprinkled with oatmeal and roll out to about 3mm thick.
  • Using a 7.5cm pastry cutter cut out about 12 rounds (re-roll the scraps).
  • You can also cut into triangles, the other traditional shape for these oatcakes.
  • Either cook the oatcakes on a hot griddle for about 5 to 8 minutes (do not turn) until they begin to curl and are firm.
  • Or place on a greased baking tray and bake in an oven pre-heated to 170°C for about 30 minutes, or until crisp.

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Medium Oatmeal ORGANIC
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Fine Sea Salt
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Bicarbonate of Soda
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