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.
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Scottish Oatcakes
- Total Time: 32 mins
- Yield: 24 oatcakes 1x
Description
Once you master the basic dough, start experimenting with mix-ins like grated cheese, assorted herbs or spices.
Ingredients
- 1 1/2 cups (360 ml) quick oats (a quick tutorial on oat varieties)
- 1 cup (240 ml) all purpose flour
- 1/2 cup (1 stick) unsalted butter
- 1 tsp salt
- 1/3 cup (80 ml) milk
- flour for dusting
Instructions
- Preheat the oven to 375 degrees F.
- 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.
- Place the dough on a cutting board dusted with flour. Roll or pat the dough so that it is 1/4” 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.
- 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.
- Serve the oat cakes with your favorite cheese, spreads or as a fun addition to your breadbasket for snacks anytime of the day.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Appetiser
- Cuisine: British
Nutrition
- Serving Size: 1 oatcake
- Calories: 80
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Frequently Asked Questions
Do I need a food processor to make Scottish oatcakes?
No — a food processor makes mixing faster and produces a more uniform, sand-like texture, but the article notes you can simply mix by hand if you don’t have one. Either approach results in the same 1/4-inch-thick rounds ready for the oven. 
Why does this recipe specifically call for quick oats rather than rolled or steel-cut?
Quick oats are pre-steamed and rolled thinner than rolled oats, so they blend more smoothly into the dough to give oatcakes their classic cracker-like texture. The ingredient list even links a tutorial on oat varieties if you’d like to explore the differences.
Can I add flavors or mix-ins to the basic dough?
Yes — the excerpt specifically encourages experimenting once you master the basic dough. Good options include grated cheese, assorted herbs, or spices folded in before rolling.
What shapes can I cut the oatcakes into?
The recipe suggests rounds using a cookie cutter or jar for a classic look, or squares cut with a knife for a more rustic presentation. Roll or pat the dough to exactly 1/4 inch thick before cutting.
