We’re big fans of oats in our house. From the daily porridge requests each morning, too endlessly trying to perfect flapjack (which I will finally share when I eventually do!), we just can’t get enough of those little super-grains. If there’s one oat classic that always feels a little bit special to me, it is Oatcakes.
I think it’s the fact we’re usually known to indulge in them with some posh cheese and nice chutney, so whenever we do have Oatcakes I always end up feeling like it’s a special occasion. The funny thing is though, that their origins are anything but fancy; oatcakes were actually first produced as a more sustainable substitute to bread for us folk up here in Scotland. Plus they’re super cheap to make and super easy also! A mere three ingredients, with a little salt and a dash of water, and you’re good to go.
We actually stay just a stone’s throw away from the factory of one of Scotland’s best loved oatcakes but with these being so simple and delicious, I think we’ll be opting to make them ourselves when it comes to gifting them within hampers at Christmas. Plus I’m a sucker for a good Scottish recipe so these do the job in making me feel all patriotic just fine.
Granny’s Top Tips
♥ Porridge oats are our favourite for Oatcakes but you can experiment with different types of oats for different textures.
♥ A lot of Oatcakes recipes call for Bicarbonate Soda or Baking Powder, however with the absence of any acid there’s no real need for these ingredients.
♥ Why not try adding a little grated cheese or some poppy seeds to your oatcakes for varying flavours?
Oatcakes
Ingredients
- 225 g Oats
- 60 g Plain Flour
- 1 tsp Salt
- 60 g Vegetable Shortening
- 60-80 ml Hot Water
Instructions
- Pre-heat your oven to 190°c and grease a baking tray.
- Mix the oats, flour and salt together in a large bowl.
- Add the vegetable shortening and rub together until the mixture resembles large breadcrumbs.
- Gradually add the water a little at a time until you have a thick dough.
- Roll the dough on a floured surface to around 5mm thick. Cut your oatcakes with a cookie cutter into your desired shape, or alternatively you can simply cut with a knife.
- Place your oatcakes onto your pre-greased tray and bake for 20-30 minutes until dry and lightly golden. It's also a good idea to turn the oatcakes at least once during baking to prevent them being dry & golden on one side and soggy on the other.
I love oatcakes and even more so when I found out I could have gluten free ones! Great post xx
I am always looking for new things to bake or cook! I would love the oat cake recipe!
What kind of oats do you use? I love oatcakes but mine come out dry and tend to fall apart.
Are “porridge oats” the same as rolled oats?
Yes
Ho! Ho! Ho! Thank You so much for the recipe for Oat Cakes I lost my own recipe and saw this and thought yep that’s the one. I love my chess at this time of year. I can do without MNCs pies and chocolate. I have made three chutneys this year Caramelized Red Onion, Spicy Plum & Apple and my signature chutney Beetroot & Cranberry with Wild Berries this year! Lush! My favourite cheeses this year Goats Cheese and Wenslydale and Cranberries ah but I have also found Wenslydale and Blueberries have yet to order. And of course Brie and Stilton. So this year we have made the Christmas Cake from our wedding cake recipe with a Woodland Nativity Theme. So last shopping to do tomorrow and Friday will get some oats to make some Oatcakes. Purfect XX Have yourselves a Lovely Christmas xxx
Bless you lass I forgot to ask approximately how many Oatcakes do you make out of one recipe/batch please? Many thanks to U Seasons Blessings xx
When you say “A lot of Oatcakes recipes call for Bicarbonate Soda or Baking Powder, however with the absence of any acid there’s no real need for these ingredients.” I thought that bicarb releases gas firstly in reaction to acid, and secondly in reaction to heat, so it would still have an effect even in the absence of acid (like in a sponge cake)