📝 About This Recipe
Transport yourself to the misty Highlands with these rustic, nutty, and incredibly versatile oatcakes. A staple of British breakfast heritage, these savory biscuits offer a satisfying crunch and a wholesome flavor profile that pairs beautifully with both sweet and savory toppings. Crafted from simple, high-quality ingredients, they are the ultimate slow-release energy fuel to start your morning with a true taste of tradition.
🥗 Ingredients
The Dry Base
- 225 grams Fine Oatmeal (Scottish stone-ground is best for texture)
- 50 grams Pinhead (Steel-Cut) Oats (provides a lovely rustic crunch)
- 1 tablespoon All-purpose Flour (for dusting and binding)
- 1/2 teaspoon Baking Soda (helps with a light, crisp texture)
- 1/2 teaspoon Sea Salt (fine grain)
The Binding Elements
- 60 grams Unsalted Butter (cubed and chilled)
- 100-120 milliliters Boiling Water (added gradually until dough forms)
- 1 teaspoon Honey (optional, for a hint of golden sweetness)
For Serving
- as needed Salted Butter (for spreading)
- 100 grams Smoked Salmon (optional breakfast topping)
- 4 tablespoons Cream Cheese (optional)
- as needed Marmalade (for a sweet British finish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper or a silicone baking mat.
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2
In a large mixing bowl, whisk together the fine oatmeal, pinhead oats, baking soda, and sea salt until thoroughly combined.
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3
Add the chilled, cubed butter to the dry mixture. Use your fingertips to rub the butter into the oats until the mixture resembles coarse breadcrumbs with no large lumps remaining.
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4
If using honey, stir it into 100ml of the boiling water until dissolved.
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5
Make a well in the center of the dry ingredients and pour in most of the hot water. Use a butter knife to stir quickly, bringing the mixture together into a soft, slightly sticky dough.
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6
If the dough feels too dry or crumbly, add the remaining water a tablespoon at a time. The dough should be pliable but not soaking wet.
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7
Lightly dust a clean work surface with a little extra fine oatmeal or flour. Turn the dough out and knead it very gently for about 30 seconds just to smooth it out.
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8
Roll the dough out to a thickness of about 3mm to 5mm (1/8 to 1/4 inch). Thinner oatcakes will be crispier, while thicker ones will be slightly chewier.
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9
Using a 6cm (2.5 inch) circular cookie cutter, cut out discs and place them onto the prepared baking sheets. Gather the scraps, re-roll, and repeat until all dough is used.
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10
Bake in the center of the oven for 20-25 minutes. The oatcakes are done when the edges are just starting to turn a pale golden brown and they feel firm to the touch.
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11
Remove from the oven and let them cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
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12
Serve warm with butter or store in an airtight container for up to two weeks.
💡 Chef's Tips
Use boiling water rather than cold; it gelatinizes the starch in the oats, making the dough much easier to roll without cracking. If you prefer a vegan version, replace the butter with high-quality coconut oil or a vegan buttery spread. For an extra-toasty flavor, lightly toast the dry oats in a pan for 2-3 minutes before mixing with other ingredients. Avoid over-kneading the dough, as this can make the oatcakes tough rather than short and crumbly. If the dough cracks while rolling, simply pinch it back together; the rustic look is part of the charm!
🍽️ Serving Suggestions
Top with a thick smear of cream cheese, a slice of smoked salmon, and a sprinkle of fresh dill for a classic Highland breakfast. Serve alongside a bowl of hot porridge and a drizzle of Scottish heather honey for an oat-filled morning feast. Pair with a sharp cheddar cheese and a dollop of onion chutney for a savory brunch platter. Enjoy simply toasted with plenty of salted butter and a hot cup of Earl Grey or English Breakfast tea. For a sweet treat, spread with thick orange marmalade or raspberry preserves.