Scottish Oatcakes
The Scottish original is savory. The Cape Breton version is sweet. Both are crisp, wholesome, and undeniably snackable.
Gather Your Ingredients
Key Equipment
Before You Begin
You'll need a sharp-edged 2½-inch biscuit cutter for this recipe; a glass will not cut through the dough. We developed this recipe with Bob's Red Mill Scottish Oatmeal, a stone-ground oatmeal with a texture between that of steel-cut oats and oat flour, which is available at well-stocked supermarkets and online. If Scottish oatmeal is unavailable, process ¾ cup plus 2 tablespoons (5 ounces) steel-cut oats in a food processor until they're about half oat flour and half oat pieces, about 2 minutes, or blend in a blender for about 15 seconds. Serve with cheese and honey or salted butter and jam or marmalade.
Instructions
1.
Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment.
2.
Whisk together oatmeal, flour, sugar, salt, and baking powder in bowl. Stir in butter and water until all ingredients are moistened. Transfer mixture to lightly floured work surface and press and knead until mixture comes together into dough. Press to ½-inch thickness. Using rolling pin, roll dough to 12-inch round of about ⅛-inch thickness. Using 2½-inch biscuit cutter, cut out rounds. Using thin metal spatula, transfer to prepared baking sheet. Scraps may be rerolled and cut until all dough is used.
3.
Bake until oatcakes are firm to touch, 24 to 27 minutes, rotating sheet halfway through baking. Transfer oatcakes to wire rack to cool completely, about 20 minutes. Serve. (Oatcakes may be stored for up to 3 weeks; if they soften, recrisp in 325 degree oven for 5 to 7 minutes.)
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