Scottish Oatcakes

Once you master the basic dough, start experimenting with mix-ins like grated cheese, assorted herbs or spices.
By Alisha Lumea & Polly Legendre
Scottish Oatcakes
If you only know a few things about the ingredients and food of Scotland, oatcakes is probably one of them. Commercial versions are easily available, but alas, they tend to be a bit bland. While making your own crackers might sound high-maintenance (oatcakes are essentially a kind of cracker), nothing compares to the fresh homemade taste. And they’re dead easy.

This recipe is easily made with the help of a simple food processor, although it’s not necessary. If you have one handy — great. If not, just mix by hand.

Scottish Oatcakes
Prep Time
Cook Time
Total Time
Once you master the basic dough, start experimenting with mix-ins like grated cheese, assorted herbs or spices.
Recipe Type: Appetiser
  • 1 ½ cups quick oats (a quick tutorial on oat varieties)
  • 1 cup all purpose flour
  • ½ cup (1 stick) unsalted butter
  • 1 tsp salt
  • ⅓ cup milk
  • flour for dusting
  1. Preheat the oven to 375 degrees F.
  2. In the processor, place the quick oats, flour, butter and salt. Turn on full speed and process until the mixture is uniform and almost sand like. While the processor is running, pour in the milk. Mix until the dough comes together in a solid ball.
  3. Place the dough on a cutting board dusted with flour. Roll or pat the dough so that it is ¼” thick. Cut out rounds with the help of a cookie cutter or a jar to form individual cakes. You can also cut the dough into squares with a knife for a more rustic presentation.
  4. Place the cakes on a slightly greased baking sheet. Bake for 10 to 12 minutes or until golden brown on the bottom. Let cool on either the baking sheet or on a cooling rack.
  5. Serve the oat cakes with your favorite cheese, spreads or as a fun addition to your breadbasket for snacks anytime of the day.

Alisha Lumea & Polly Legendre

The first American to graduate from the Ecole Supérieure de Cuisine Française, Polly cooked for nine years in some of the top Michelin-starred kitchens in Paris, and then as a private chef back in San Francisco. Alisha earned a Grand Diplôme in Pastry Arts from the French Culinary Institute and founded the artisanal chocolate company CocoaVino. Named a “Tastemaker” by Food & Wine Magazine, Alisha’s work as a confectioner has been widely recognized in the media, including: Gourmet, New York Times, Wall Street Journal, Washington Post. They write on their blog Scotland Distilled: a culinary journey to the soul of whisky to explore the undiscovered bounty of the culinary landscape they've fallen in love with. When not in the kitchen, Polly and Alisha run the firm Polish to help food entrepreneurs around the world.

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