Scottish Oatcakes

Craker or biscuit?

Scottish oatcakes, also sometimes called bannocks are quintessentially Scottish, I think they sit well with the spartan style of Scottish cuisine if there is such a thing, such as neeps and tatties, haggis, mince and tatties, pie and beans…

They may be simple in style and humble in flavour they are definitely a great carrier for other flavours. The last time I made them was for a lunch I was making for friends and I was doing a smoked mackerel pate which I spread onto my thin oatcakes, worked well. They are also fab with cheese, a lovely stong blue would be perfect or even a creamy, oozy gorgonzola.

Happy Baking

Scottish Oatcakes

Scottish oaty buscuit, great served with cheese or lots of other toppings
Course biscuits, crackers
Cuisine Scottish
Keyword biscuits, oatcake
Prep Time 30 minutes
Cooking time 25 minutes
Servings 12 biscuits
Author Man Has Knife

Equipment

  • Rolling Pin

Ingredients

  • 225 g Rolled oats
  • 60 g Wholemeal flour
  • ½ tsp baking powder
  • 60 g butter
  • 1 tsp salt
  • ½ tsp sugar
  • 60-80 ml water

Instructions

  • Heat oven to 190°C / 375°F / Gas mark 5
  • Add all the dry ingredients into a bowl and rub in the butter with your fingers
  • Slowly add the water a bit at a time until you have a ball of dough, you dont want it too wet as it will be difficult to roll out
  • Next you need to roll the dough out to approx ½cm , ¼ inch thick. A good tip is to place 2 sheets of parchment paper on your work surface, put the dough in between them and roll out
  • Once you have the desired thickness take the top parchment off and cut out rounds with a scone cutter
  • place the cut out oatcakes onto a tray lined with parchment, use the piece you used to roll them out
  • Place the tray of oatcakes into the pre heated oven and bake for 25-30 mins
  • Once they are cooked place them on a rack and let them cool, store in an airtight box, they will last for about a week

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