Scottish Oatcakes

Written by  //  October 21, 2014  //  Cakes and Biscuits, Recipes  //  4 Comments



Pass the butter please.

Pass the butter please.


Hello everybody and welcome back to my very neglected blog. I had to come back to so that I could log this recipe before I lost it.  It’s so easy, so tasty,so healthy and so cheap. I don’t think I will buy oatcakes ever again. You could buy fine oatmeal or just use porridge oats for a rougher biscuit or you could pulse some porridge oats in a blender/ processor for something in between. I have to own up now that I didn’t find this recipe, my friend Frances went on the hunt for a recipe after eating similar home made biscuits at a Scottish B & B.  Frances has made two batches for me so I reckoned it was time to make my own. Thanks for the recipe Frances.

My Scottish readers are probably wondering why I am calling these biscuits “Scottish”. Like you I just call them oatcakes but people in Derbyshire and Staffordshire, two counties that border Cheshire, have their own version of Oatcakes which are more like wheat pancakes. I have made this type of oatcake and you can see the recipe here. My favourites are definitely the Scottish variety, no surprise there.

These biscuits are so easy to make and I’m already thinking about variations. I made this batch with butter but I think olive oil would work instead, we’ll see. Herbs or spices could also be added, I’m thinking chilli flakes of course!

When rolling out the dough try to work quickly and avoid over working the dough, you will have to re roll the scraps after your first cut which is fine but they may be a wee bit more cracked when they are baked.  They will still taste great though.


4.0 from 1 reviews
Scottish Oatcakes
Prep time
Cook time
Total time
A very tasty biscuit, perfect to eat with cheese.
Recipe type: Biscuits
Cuisine: Scottish
Serves: 24
  • 350g oatmeal
  • 45g butter
  • 1tsp salt
  • Pinch of bicarbonate of soda
  • 150g boiling water.
  1. Set the oven to 140 fan
  2. Mix the oats, salt and bicarb.
  3. Add the butter to the water and mix till the butter melts.
  4. Form the mixture into a dough.
  5. Split the dough into two pieces to make handling easier.
  6. Roll each piece of dough thinly and cut out circles using cutters.
  7. Place on two baking sheets.
  8. Bake for 1 hour till the biscuits are crisp then cool on wire racks.





4 Comments on "Scottish Oatcakes"

  1. Avatar
    Frances October 21, 2014 at 14:43 · Reply

    They look better than mine!! We were just discussing at lunch how these oatcakes could have endless variations – herbs, garlic, salt, pepper, onion, etc…… The only problem is that you want to eat them until they are all gone.

    • marietait34
      marietait34 October 21, 2014 at 14:57 · Reply

      They don’t taste different.
      Oats are good for you so if you eat them all till they are gone that has to be a good thing, apart from the fact that you then have to make more! Chilli flavour is next or maybe cumin to go with hummus.

  2. Avatar
    Anne December 5, 2014 at 16:44 · Reply

    Easy recipe, mine cooling as I type . I like the idea off adding flavones watch this space

    • marietait34
      marietait34 December 5, 2014 at 16:49 · Reply

      Let me know how you get on.

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