These homemade oatcakes are buttery, chewy, and so flavorful! This quick and easy recipe takes only 30 minutes in total. They require only 6 pantry staple ingredients. These classic Scottish treats are great as an afternoon snack or dessert. I recently tried these on a trip to Nova Scotia and had to make them at home. These are spot-on and authentic. They are unique and unforgettable!
Why You Will Love This Recipe
- Oatcakes are a nutritious alternative to many conventional snacks.
- They are loaded with fiber, essential minerals, and antioxidants.
- This recipe takes only 30 minutes in total.
- Only 6 ingredients are needed.
- These delectable treats are versatile. They can be enjoyed on their own, paired with various spreads, or complemented with both sweet and savory toppings.
- This recipe is relatively simple, requiring just a few ingredients. It can be easily adapted to suit different dietary preferences, including vegan and gluten-free.
- They have a crispy crunchy texture.
- The flavor is similar to a buttery shortbread.
- Check out these Iced Oatmeal Cookies for another delicious dessert!
What are Oatcakes?
Oatcakes are traditional baked goods made primarily from oats, originating from Scotland but beloved by many around the world.
They typically have a simple list of ingredients, including oatmeal, butter, hot water, and a pinch of salt.
The mixture is rolled out into a thin dough, cut into rounds or shapes, and baked until golden and crisp.
They have a buttery shortbread flavor. In addition, the oats add flavor.
History of Oatcakes
The history of oatcakes traces back centuries, with roots in Scotland’s rural heritage.
These rustic delights were a staple in Scottish households due to the abundance of oats in the region.
Oats, a nutritious grain, became a popular choice for making these cakes.
Oatcakes were a convenient source of sustenance for farmers, travelers, and soldiers, thanks to their long shelf life and high energy content.
Ingredients & Substitutions
These are the main ingredients and substitutions for this recipe. Scroll down to the recipe for the full ingredients list and directions.
Use rolled oats. They are larger and become soft while baking. Do not use quick oats or instant oats. Quaker oats are a great option. If needed, use certified gluten-free oats.
All-purpose flour adds substance. If desired, use gluten-free 1 to 1 flour.
Brown sugar adds sweetness. It contributes to the slightly caramel flavor.
Unsalted butter adds the classic buttery flavor! If you only have salted butter, omit the pinch of sea salt. If needed, use dairy-free butter. The Earth Balance butter sticks are great.
Add in a pinch of salt for some flavor.
Baking soda gets dissolved into the boiling water.
Taste & Texture
Oatcakes have a delicious blend of nutty flavors and a satisfying, crunchy texture.
They are less sugary and sweet than traditional cookies.
They taste like a buttery shortbread cookie with oats added in!
How to Make
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, all-purpose flour, brown sugar, salt, and baking soda.
Add the cold butter pieces to the bowl and use your fingers or a pastry cutter to cut the butter into the dry ingredients. The mixture will resemble coarse crumbs.
Pour the boiling water over the mixture and stir until well combined and the dough comes together.
Transfer the dough to a lightly floured surface and knead it a few times to bring it together.
Roll out the dough to a thickness of about 1/4 inch. Use a cookie cutter or a round glass to cut out oatcake rounds. Place the rounds on the prepared baking sheet, leaving a little space between them.
Gather any leftover dough scraps and roll them out again to cut out more oatcake rounds until all the dough is used.
Bake the oatcakes in the preheated oven for about 15 to 18 minutes or until they are golden brown around the edges.
Remove the oat cakes from the oven and let them cool completely on a wire rack.
Once fully cool, enjoy! Feel free to drizzle melted chocolate on top.
Expert Tips & Tricks
Feel free to add a pinch of cinnamon or nutmeg to the dough.
Use rolled oats, not quick oats.
Roll the dough out to 1/4 inch thickness.
Use a biscuit cutter or cookie cutter to cut the dough into circles.
Keep a close eye while they are baking. They can easily turn from golden to burnt.
Feel free to get creative with the toppings!
How to Serve & Store
Serve these Scottish oatcakes once cooled. They pair well with coffee and tea.
These cakes can be served as an afternoon snack, breakfast, or dessert.
Top them with melted chocolate, jam, Nutella, cream cheese, or hummus.
They can be sweet or savory!
Store them in an airtight container at room temperature. They stay crisp for up to 5 days.
Frequently Asked Questions
They are a healthier option compared to most cookies. These little shortbread cakes are much lower in sugar.
They are also called Scottish Bannocks.
They are relatively neutral in flavor! Pair them with Nutella, peanut butter, or a savory topping. Try topping with cheese.
They taste like a buttery shortbread cookie with oats.
Pyrex Glass Measuring Cups: Measure out the ingredients with these sturdy cups.
Biscuit Cutter: Use this tool to cut out the cakes.
Spatula: Remove the shortbread cakes from the pan carefully.
USA Pan 3 Piece Cookie Sheet Set: These are the best for baking!
Pre-Cut Parchment Paper Sheets: These parchment paper sheets are pre-cut. Great for lining baking pans.
You May Also Like
- Oat Flour Waffles
- Oat Flour Pancakes
- No Bake Chocolate Oatmeal Cookies
- Peanut Butter Oatmeal
- Apple Cinnamon Oatmeal
These homemade oatcakes are chewy, crispy, buttery, and so flavorful! This classic Scottish recipe is fun and easy to make at home. Only 6 main ingredients needed. They are great for an afternoon snack or dessert!
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup boiling water
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, all-purpose flour, brown sugar, salt, and baking soda.
- Add the cold butter pieces to the bowl and use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Pour the boiling water over the mixture and stir until well combined and the dough comes together.
- Transfer the dough to a lightly floured surface and knead it a few times to bring it together.
- Roll out the dough to a thickness of about 1/4 inch (0.6 cm). Use a cookie cutter or a round glass to cut out oatcake rounds. Place the rounds on the prepared baking sheet, leaving a little space between them.
- Gather any leftover dough scraps and roll them out again to cut out more oatcake rounds until all the dough is used.
- Bake the oatcakes in the preheated oven for about 15-18 minutes or until they are golden brown around the edges.
- Remove the oatcakes from the oven and let them cool completely on a wire rack.
- Once cooled, store the oatcakes in an airtight container at room temperature. They will keep well for several days.
- Use rolled oats, not quick oats.
- If needed, use gluten-free 1 to 1 flour.
- Roll out the dough to 1/4 inch thickness.
- These oatcakes do not spread much while baking.
- Store in an airtight container for up to 5 days.
Amount Per Serving: Calories: 119Total Fat: 4.7ggSaturated Fat: 3ggUnsaturated Fat: 1.3ggCholesterol: 12.2mgmgSodium: 46.9mgmgCarbohydrates: 16ggFiber: 1.1ggSugar: 4.9ggProtein: 1.9gg
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