Buy wholesale - original bulk size or any smaller size you choose

"The more you buy, the less you pay"

Established 1963 : Shipping worldwide since 1975

Organic : Fairtrade : Vegetarian : Special Diet : Gluten Free : Vegan : Wheat Free : Raw : Dairy Free : Wholefoods

Choose a department:

Free delivery for all UK mainland orders over £49

UK mainland delivery

Weight	Orders over £49	Orders under £49
0 - 30kg	FREE	£4.99
These charges exclude bulk wholesale orders

Our UK deliveries will normally take between 3 and 6 working days to arrive.

Bulk wholesale deliveries

Weight	Delivery charge
0 - 2.50kg	£3.95 per unit
£3.95 per item up to a maximum charge of £11.85
2.51kg - 25kg	£4.95 per unit

All bulk wholesale deliveries are at cost and excluded from free delivery.

Search recipes

Filter your search:

Search tips...

Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot

A snowy background advertising our Christmas Health Food Shop

Scottish Oatcakes

Name: Scottish Oatcakes
Total time: 20 min
Yield: 12
Cuisine: British
Ingredients: 100g medium oatmeal; pinch of salt; generous pinch of bicarbonate of soda; 15g dairy free spread; oatmeal for rolling

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

Customer Rating:
5.0

(1 votes)

Posted by: pip phillips
On: 07/01/2011

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

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

You will need

Ingredient	Add
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.