📝 About This Recipe
A staple of the Scottish diet since the Roman occupation, these rustic oatcakes are the ultimate vessel for both savory and sweet toppings. Crafted from wholesome stone-ground oats and enriched with a touch of butter, they offer a nutty, toasted flavor and a satisfyingly crisp snap. These versatile crackers embody the rugged beauty of the Highlands, providing a nutritious and comforting bite that bridges the gap between a biscuit and a cracker.
🥗 Ingredients
Dry Ingredients
- 225 grams Fine Oatmeal (also known as stone-ground oat flour or Scottish oatmeal)
- 50 grams Pinhead Oats (also known as steel-cut oats, for added texture)
- 1 tablespoon All-purpose Flour (for dusting the work surface)
- 1/2 teaspoon Baking Soda (ensures a light, crisp texture)
- 1/2 teaspoon Sea Salt (fine grain)
- 1 pinch Granulated Sugar (optional, to balance the savoriness)
Fats and Liquids
- 60 grams Unsalted Butter (cubed and chilled)
- 80-100 ml Boiling Water (freshly boiled to gelatinize the oat starches)
- 1 tablespoon Bacon Drippings or Lard (optional, for a traditional smoky depth)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone mats to prevent sticking.
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2
In a large mixing bowl, whisk together the fine oatmeal, pinhead oats, baking soda, sea salt, and the pinch of sugar until thoroughly combined.
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3
Add the chilled, cubed butter (and lard/drippings if using) to the dry mixture. Use your fingertips or a pastry cutter to rub the fat into the oats until the mixture resembles coarse breadcrumbs.
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4
Make a well in the center of the mixture and pour in 80ml of the boiling water. Use a wooden spoon or a butter knife to quickly stir the liquid into the oats.
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5
Continue stirring until a stiff, slightly tacky dough forms. If the mixture is too crumbly and won't hold together, add the remaining water one tablespoon at a time.
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6
Turn the warm dough out onto a surface lightly dusted with oatmeal or flour. Knead gently for about 30 seconds just to smooth out the cracks; do not overwork or the oatcakes will be tough.
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7
Roll the dough out to a thickness of about 3mm to 5mm (1/8 to 1/4 inch). If the dough sticks to the rolling pin, dust the top with a tiny bit more oatmeal.
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8
Using a 6cm (2.5 inch) circular cutter, stamp out rounds and place them onto the prepared baking sheets. Re-roll the scraps to use up all the dough.
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9
For a traditional look, you can cut the large rolled circle into 'farls' (quarters) instead of using a round cutter.
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10
Bake in the center of the oven for 20-25 minutes, or until the edges are lightly golden brown and the centers feel firm.
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11
Remove from the oven and let them rest on the baking sheet for 5 minutes to firm up before transferring to a wire cooling rack.
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12
Once completely cool, store in an airtight container to maintain their signature crispness.
💡 Chef's Tips
Use boiling water rather than cold water; the heat helps the oats release their natural starches, which acts as a binder for the gluten-free grain. If you prefer a more rustic texture, replace 50g of fine oatmeal with medium-grind oatmeal. Avoid over-rolling the dough; the more you handle it, the more the oats break down, losing that classic 'snap'. To make these vegan, simply substitute the butter with a high-quality vegan block butter or coconut oil. If the dough cools down too much while rolling, it may become brittle; work quickly while the dough is still warm.
🍽️ Serving Suggestions
Serve alongside a sharp Scottish Cheddar or a creamy Lanark Blue cheese for a classic pairing. Top with smoked salmon, a dollop of crème fraîche, and a sprig of fresh dill for an elegant appetizer. Enjoy for breakfast spread with thick salted butter and a drizzle of Scottish heather honey. Pair with a bowl of traditional Cullen Skink or any hearty vegetable soup for added crunch. Serve as part of a charcuterie board with pickled onions, chutney, and cold meats.