These traditional Scottish oatcakes are a savory staple, offering a satisfyingly crisp texture and a robust, nutty flavor derived from high-quality rolled oats. Unlike sweet cookies, these unleavened flatbreads are perfect for pairing with stews, curries, or as a vehicle for savory spreads like chutney or cheese. Made with just oats, flour, salt, fat, and water, they are simple to prepare yet deeply comforting. The key is rolling them thin enough to crisp up in the oven without browning too quickly. They store well in an airtight container, making them a convenient pantry item for quick meals or snack time. Ideal for those seeking a gluten-conscious (if using certified GF oats) or vegan-friendly carbohydrate option that feels rustic and homemade.
Oatcakes (Not Sweet
Description
These traditional Scottish oatcakes are a savory staple, offering a satisfyingly crisp texture and a robust, nutty flavor derived from high-quality rolled oats. Unlike sweet cookies, these unleavened flatbreads are perfect for pairing with stews, curries, or as a vehicle for savory spreads like chutney or cheese. Made with just oats, flour, salt, fat, and water, they are simple to prepare yet deeply comforting. The key is rolling them thin enough to crisp up in the oven without browning too quickly. They store well in an airtight container, making them a convenient pantry item for quick meals or snack time. Ideal for those seeking a gluten-conscious (if using certified GF oats) or vegan-friendly carbohydrate option that feels rustic and homemade.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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In a large bowl, combine the quick oats, salt, and flour.
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Add the shortening to the dry ingredients and cut it in until the mixture resembles coarse crumbs.
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Gradually add water, mixing until the dough comes together and forms a cohesive ball.
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Cover the dough and let it rest for 10 minutes to allow the oats to swell.
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Divide the dough into equal portions.
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On a lightly floured surface, roll each portion out until it is 1/8 inch thick.
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Use a pastry wheel or knife to cut the rolled dough into squares or circles.
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Place the cut oatcakes on an ungreased baking sheet.
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Bake for 20 to 30 minutes, watching closely to ensure they crisp up without turning brown.
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Remove from the oven and let cool completely on a wire rack before storing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1109.4kcal
- % Daily Value *
- Total Fat 44.6g69%
- Saturated Fat 12.7g64%
- Cholesterol 0.0mg0%
- Sodium 4879.3mg204%
- Total Carbohydrate 144.3g49%
- Dietary Fiber 22.5g90%
- Sugars 0.0g
- Protein 36.2g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a sweeter version, add 1 cup of sugar to the dry ingredients.
A food processor can be used to mix the dough quickly.
Store cooled oatcakes in an airtight container at room temperature for up to two weeks.
If the dough feels too dry, add water one tablespoon at a time. If too sticky, add a little more flour.
