Oatcakes
We’re big fans of oats in our house. From the daily porridge requests each morning, to 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 for bread for us folk up here in Scotland. Plus, they’re super cheap to make and super easy, too! A mere three ingredients, with a little salt and a dash of water, and you’re good to go.
Top Tips for Homemade Oatcakes:
• 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
PRINT RECIPEINGREDIENTS
- 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.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
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
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
Are “porridge oats” the same as rolled oats?
Yes
Not quite, porridge oats are smaller little nuggets, they the more time to cook than rolled oats and for some reason they have a better flavor.
What kind of oats do you use? I love oatcakes but mine come out dry and tend to fall apart.
I am always looking for new things to bake or cook! I would love the oat cake recipe!