Scottish Oatcakes are a traditional, hearty biscuit that has been enjoyed in Scotland for centuries. Made primarily from oats, these rustic crackers are simple, wholesome, and incredibly versatile. They can be served sweet with a spread of butter and honey, or savory alongside cheese and smoked salmon. With their crisp texture and slightly nutty flavor, oatcakes are perfect for breakfast, a snack, or as part of a cheese board. Easy to make and naturally gluten-free (if using gluten-free oats), these oatcakes bring a taste of Scotland’s rich culinary heritage to your table.
Ingredients:
- 2 cups rolled oats (use gluten-free oats if necessary)
- 1 cup oat flour (or finely ground oats)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter, melted
- ½ cup hot water
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Dough: In a large bowl, mix together the rolled oats, oat flour, baking soda, and salt. Stir in the melted butter, then gradually add the hot water, mixing until the dough comes together. It should be firm but not too sticky.
- Roll Out the Dough: Lightly flour a clean surface with some oat flour. Roll the dough out to about ¼ inch thick. Use a round cookie cutter or a glass to cut out oatcakes from the dough.
- Bake: Place the oatcakes on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the oatcakes are firm to the touch.
- Cool and Serve: Allow the oatcakes to cool on a wire rack. They will continue to firm up as they cool.
Enjoy your Scottish Oatcakes with your favorite toppings, whether sweet or savory, for a taste of traditional Scottish fare!
