How to Make Authentic Scottish Oatcakes

How to Make Authentic Scottish Oatcakes

Oats give this Scottish treat a nutty flavor and crunchy texture. Served traditionally at teatime, oatcakes have become a versatile part of every meal. For best taste, serve hot from the oven with jam or honey. 

 

Two years ago I fell in love with the authentic flavors of Scottish oatcakes in Kilbridie, Scotland. Since then I have added and subtracted ingredients, worked with thickness, texture, temperature and bake time to create an oatcake that is both true to its roots and pleasing to American tastes. I hope you enjoy creating your own bit of Scotland in this tasty, time-honored Scottish staple. 

Ingredients:
2 cups Old Fashion Oats or Rolled Oats
1 cup Rye Flour or Whole Wheat Flour
1-Tablespoon Baking Powder
1/4 teaspoon salt
1/4 lb. Softened Butter
1/2 cup 2% or Whole Milk

Active Time: 15 minutes
Bake Time: 15-18 minutes
Temperature: 425F
Yields: 16-20, depending on thickness

In a medium bowl sift flour, baking powder and salt. Add oats until dray ingredients are thoroughly mixed. Cut in softened butter, mixing ingredients until butter is spread evenly. The mixture should form crumbly dough. For this recipe, butte should not be melted into a liquid or too hard to mix without effort. Set butter out one hour to one-half hour before preparing oatcakes for best result.

Slowly pour milk in with the crumbly oatcake dough. Mix dough carefully so that oats retain their shape and texture. The oatcake dough should be slightly sticky. Use less milk if dough appear runny or more if mixture is difficult to work easily. Add extra flour or oats to bring mixture back to slightly sticky texture. Work dough into one round ball.

On a clean, dry surface sprinkle oats, then flour. Place dough in the center of the floured surface and gently push outward, making a circle. Add flour and oat to the top of the dough. For best results, flip dough several times, adding more flour and oats to dough. Pressed dough should become dry on the outside. Flip dough and dust surface with flour and oats as needed. Push dough into a circle from 1/4 to 1/2 inch think, depending on preference. Cut oatcakes with a round cookie cutter or make squares with a knife. These are meant to be rustic looking, so cut oatcakes to any size or shape that pleases you.

Lay cakes flat on a cookie tray. Place in a 425F oven and bake for 15-18 minutes, flipping halfway through bake time. Oatcakes should be slightly brown. Cool on a tray or wire rack. Makes 16 thick or 20 thin oatcakes.

Store oatcakes in a dry, airtight container for up to two weeks. Eaten plain or with butter, oatcakes make a lovely addition to any meal. If serving alone or with tea, try cheese, jam, jelly, marmalade or honey. In the photograph, oatcakes are featured with Thursday Cottage Rhubarb Jam with Orange, homemade at Trewlands Farm in Tiptree, Essex. Twinings Earl Grey tea with cream, produced at The Strand, London, can be found at most large grocery stores.

ENJOY!