Scottish Oatcakes Recipes

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OATCAKE RECIPE



Oatcake Recipe image

Easy recipe for oatmeal biscuits

Provided by Penny

Categories     Snack

Number Of Ingredients 5

250 g oatmeal
25 g butter (melted)
1/2 teaspoon bicarbonate of soda
pinch of salt
100 ml hot water (add a little more if mixture seems too stiff)

Steps:

  • Preheat the oven to 180 degrees C
  • Put the oatmeal in a large bowl
  • Add the bicarbonate of soda and the salt
  • Add the butter and hot water
  • Stir well with a wooden spoon
  • Finally use your hands to bring the soft paste together
  • Sprinkle the work surface with oatmeal
  • Roll out the dough - the thickness is up to you depending on whether you like thin or thick oat cakes
  • Use a cutter to mark out the rounds
  • Place on a baking tray
  • Bake in the oven for about 20 minutes
  • Remove from oven and allow to cool a little
  • Place on a wire rack to cool completely
  • Keep in an air tight container to keep for a few days.

Nutrition Facts : Calories 55 kcal, ServingSize 1 serving

SCOTTISH OATCAKES



Scottish Oatcakes image

The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 1h40m

Yield 6

Number Of Ingredients 10

1 cup rolled oats
1 cup heavy cream
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon honey, or to taste
1 large egg
¼ teaspoon fine salt
¼ teaspoon baking soda
¼ cup self-rising flour
¼ cup melted butter

Steps:

  • Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
  • Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
  • Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 15.2 g, Cholesterol 105.7 mg, Fat 24.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 14.4 g, Sodium 291.5 mg, Sugar 1.3 g

OATCAKES



Oatcakes image

Brown sugar highlights the natural nuttiness of the oats in these toothsome tea cakes. Martha made this recipe on Martha Bakes episode 609.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 32

Number Of Ingredients 8

3/4 cup old-fashioned rolled oats
1 1/2 cups all-purpose flour
3/4 cup packed light-brown sugar
3/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
3 to 4 tablespoons cold water
Flaky sea salt (such as Maldon), for sprinkling

Steps:

  • Preheat oven to 350 degrees. Spread 1/2 cup rolled oats on a rimmed baking sheet and bake until light golden and fragrant, 8 to 10 minutes. Cool then transfer to a food processor; process until finely ground. Add flour, sugar, coarse salt, and pepper; pulse until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons cold water and pulse until dough just comes together, adding up to an additional tablespoon as needed.
  • Turn dough out onto plastic wrap, shape into a rectangle and wrap in plastic. Chill for 45 minutes. Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining ¼ cup oats and roll into a 10-by-12-inch rectangle. Using a fluted pastry wheel, cut into thirty-two 2 1/2-by-1 1/2-inch rectangles. Sprinkle with flaky sea salt. If dough becomes soft, chill for 15 minutes.
  • Arrange bars an-inch apart on two parchment-lined baking sheets. Bake until golden, 28 to 30 minutes. Transfer to a wire rack to cool.

OATCAKES



Oatcakes image

Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.

Provided by EArlene

Categories     Bread     Quick Bread Recipes     Biscuits

Time 45m

Yield 12

Number Of Ingredients 7

3 ¾ cups rolled oats
1 cup whole wheat flour
1 teaspoon white sugar
1 ¼ teaspoons salt
½ teaspoon baking soda
½ cup cold butter, cubed
¼ cup hot water, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
  • Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
  • Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 199 calories, Carbohydrate 24.7 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 351.3 mg, Sugar 0.6 g

SCOTTISH OATCAKES



Scottish Oatcakes image

From Nigella Lawson's How to be a Domestic Goddess. NOTE: I made these for the first time yesterday and would like to give some tips. You may want to use a bit more salt, perhaps 1/4 tsp. as a pinch was not enough, and I'm not a heavy salt user. Also, after you've added the hot water and mixed it all up, you may want to let it cool down for a few minutes so it will be easier to handle.

Provided by CulinaryQueen

Categories     Lunch/Snacks

Time 30m

Yield 20-24 oatcakes

Number Of Ingredients 5

250 g medium oatmeal or 250 g porridge oats
1 pinch salt
1/4 teaspoon baking soda
1 tablespoon lard, melted
75 -200 ml hot water (which has been recently boiled)

Steps:

  • Preheat oven to 200C/400°F.
  • Put the oats, salt and baking soda in a bowl.
  • Make a well, pour in the lard and stirring with a wooden spoon, add in enough of the hot water to make a stiff dough. If you're using oatmeal, you should need about 75 ml; with porridge oats, you may need as much as 200 ml.
  • Knead it for a while to make it come smoothly together, then roll out as thinly as you can.
  • Cut into triangles or rounds.
  • Bake on an ungreased baking sheet for 15-20 minutes, or until the edges are turning golden-brown and the oatcakes themselves are firm (they'll crisp up on cooling).
  • Remove to a wire rack to cool.

Nutrition Facts : Calories 53.8, Fat 1.4, SaturatedFat 0.4, Cholesterol 0.6, Sodium 24.1, Carbohydrate 8.4, Fiber 1.2, Sugar 0.2, Protein 2

TRADITIONAL SCOTTISH OATCAKES



Traditional Scottish Oatcakes image

Small oat biscuits that are traditionally eaten in Scotland with cheese or pate' as a snack, we sometimes have them for a light lunch with a side salad.Last time I made them we had #211001 French Tarts French onion marmalade,with them and it was a perfect addition.

Provided by Tea Jenny

Categories     European

Time 25m

Yield 10-12 oatcakes

Number Of Ingredients 6

60 g medium cut oatmeal
60 g wholemeal whole wheat flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon sea salt
1 tablespoon lard
5 tablespoons boiling water

Steps:

  • Pre-heat the oven to 200c or 400f.
  • Cover a baking tpay with greaseproof paper.
  • Melt the lard until compleately melted.
  • Place dry ingredients in a bowl and add melted lard and water.
  • Mix until dough is formed.
  • Sprinkle some oatmeal on work surface and roll out dough about 1/2 centimetre thick and cut out as many as you can.
  • Place oatcakes in oven for 10 to 15 minutes or until the edges are browning.
  • Place on a wire rack to cool.

Nutrition Facts : Calories 54.8, Fat 1.8, SaturatedFat 0.6, Cholesterol 1.2, Sodium 121.8, Carbohydrate 8.4, Fiber 1.3, Sugar 0.1, Protein 1.8

SCOTTISH OATCAKES



Scottish Oatcakes image

These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.

Provided by Grace Gordon

Categories     Bread     Milk/Cream     Breakfast     Bake     Oat     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 18

Number Of Ingredients 7

1 1/2 cups old-fashioned oats
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into pieces
1/4 cup buttermilk

Steps:

  • Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
  • Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

SCOTTISH OAT CAKES



Scottish Oat Cakes image

Savory oatcakes (or bannocks) are quintessentially Scottish. Perfect with some hearty cheese, smoked salmon & dill or chutney.

Provided by zetallgerman

Time 40m

Yield Makes Pieces

Number Of Ingredients 7

225g oats
60g wholewheat flour
1/2 tsp bicarbonate of soda
60g butter
1 tsp salt
1/2 tsp sugar
60-80ml hot water

Steps:

  • Pre-heat the oven to 190C.
  • Mix together the oats, flour, salt, sugar and bicarbonate of soda.
  • Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
  • Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
  • Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use.
  • In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :-)
  • Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.

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Top Asked Questions

How do you make Scottish Oatmeal?
Preheat oven to 325°F. Place all but 2 tablespoons of the Scottish Oatmeal in a bowl with flour, sugar, salt and baking powder; stir until combined. Add butter and stir until evenly distributed. With a fork, mix in water, just until moistened. Pat dough into a ball, and then flatten slightly.
What are the best Scottish oatcakes?
Savory oatcakes (or bannocks) are quintessentially Scottish. Perfect with some hearty cheese, smoked salmon & dill or chutney. Pre-heat the oven to 190C. Mix together the oats, flour, salt, sugar and bicarbonate of soda.
How to make oatcakes?
Oatcakes are one of the most popular and traditional dishes of Scotland. It is also considered as the bread of Scotland. They are made by baking in the oven and are really nutritious. Firstly, preheat the oven. Then, mix the baking soda, oatmeal, and salt in a bowl. Now, add in the melted fat and keep mixing it until a thick paste is formed.
How long to bake Scottish oatcakes?
If, when rolling out, the edges start to split, just push everything back together and keep going. Into the oven on a lined baking tray, Scottish Oatcakes should only take 30 minutes to cook. I turn them over after 20 minutes. When they’re lightly golden and cooked all the way through, cool the oatcakes on a wire rack.

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