📝 About This Recipe
Transport your kitchen to the rugged landscapes of Scotland with these authentic, rustic oatcakes. Dating back centuries as a staple for Highland travelers, these crackers offer a satisfyingly nutty crunch and a subtle, earthy sweetness that pairs perfectly with both savory and sweet toppings. Made with wholesome oatmeal and a touch of butter, they represent the heart of Scottish culinary heritage: simple, honest, and incredibly versatile.
🥗 Ingredients
Dry Ingredients
- 2 cups Medium-grade Oatmeal (Scottish stone-ground is best for texture)
- 1/4 cup Steel-cut Oats (Pulse once or twice in a blender for extra crunch)
- 1/2 cup All-purpose Flour (Helps bind the dough; can use whole wheat flour)
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt (Fine grain)
- 1 pinch Granulated Sugar (To balance the savoriness)
Wet Ingredients
- 4 tablespoons Unsalted Butter (Chilled and cubed)
- 1/2 cup Boiling Water (Adjust as needed for dough consistency)
- 1 teaspoon Honey (Optional, for a hint of floral sweetness)
For Rolling and Finishing
- 2-3 tablespoons Extra Oatmeal (For dusting the work surface)
- 1 pinch Flaky Sea Salt (For topping before baking)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
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2
In a large mixing bowl, whisk together the medium oatmeal, steel-cut oats, flour, baking soda, sea salt, and pinch of sugar until thoroughly combined.
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3
Add the chilled, cubed butter to the dry mixture. Using your fingertips or a pastry cutter, rub the butter into the oats until the mixture resembles coarse breadcrumbs with no large lumps remaining.
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4
In a small heatproof jug, mix the boiling water with the honey (if using) 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 wooden spoon or a blunt knife to stir quickly, bringing the mixture together into a stiff, slightly tacky dough.
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6
If the dough feels too dry and crumbly, add the remaining tablespoon of water. It should hold together well without sticking excessively to your hands.
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7
Dust a clean work surface generously with extra oatmeal. Turn the dough out and knead it very gently just 3-4 times to form a smooth ball. Do not overwork it, or the oatcakes will be tough.
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8
Roll the dough out to a thickness of about 1/8 to 1/4 inch (3-5mm). If the edges crack, simply pinch them back together.
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9
Using a 3-inch (7cm) round cookie cutter or a glass, cut out circles and place them onto the prepared baking sheets. Alternatively, cut the dough into traditional triangles (farls).
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10
Gather the scraps, re-roll, and cut until all the dough is used.
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11
Optional: Sprinkle a tiny bit of flaky sea salt over the tops and press it in very lightly with your palm.
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12
Bake in the center of the oven for 20-25 minutes. The oatcakes should be firm and slightly golden around the edges, but not dark brown.
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13
Remove from the oven and let them rest on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
💡 Chef's Tips
Use 'Medium' oatmeal rather than 'Jumbo' or 'Instant' to ensure the dough binds correctly while maintaining a rustic texture. If the dough is too sticky to roll, chill it in the fridge for 10 minutes to allow the oats to hydrate and the butter to firm up. For a vegan version, replace the butter with high-quality coconut oil (solid state) or a vegan butter block. Avoid over-browning; the oatcakes will continue to crisp up as they cool on the wire rack. Store in an airtight tin for up to two weeks; if they lose their crunch, refresh them in a 300°F oven for 5 minutes.
🍽️ Serving Suggestions
Serve with a sharp Scottish Cheddar or creamy Mull of Kintyre cheese and a dollop of onion chutney. Pair with smoked salmon, a squeeze of lemon, and a touch of crème fraîche for an elegant appetizer. Enjoy as a wholesome breakfast spread with thick salted butter and heather honey. Accompany a bowl of traditional Scotch Broth or Cullen Skink for a hearty, warming meal. Serve alongside a glass of peaty Islay single malt whisky for a true taste of the Highlands.