Oat cakes

Traditional Scottish oat cakes are the perfect lunchtime accompaniment. I like mine with cheese, butter and onion chutney, but they are also delicious with soups and stovies.

This recipe takes around 10 mins to prepare and approx 22-24 mins to bake.

Ingredients (makes approx 18 small oat cakes)

  • Pinhead oatmeal (175g)
  • Plain flour (75g)
  • 1 tsp baking powder
  • 2 tsp caster sugar
  • 1/2 pinch of salt
  • Butter (75g)
  • Cold water (approx 100ml)

Making the mixture

  1. Set the oven to 180degC (fan).
  2. Weigh the oatmeal, flour, baking powder, caster sugar and salt into a large mixing bowl.
  3. Stir to combine.
  4. Melt your butter on the hob.
  5. Add the melted butter to your dry mixture and combine thoroughly.
  6. Splash a little water into the mixture until it is wet enough to hold together.
  7. Roll out the mixture thinly onto a floured work-surface.
  8. Using a cookie cutter, cut into rounds and place on a floured metal baking tray.

Baking

  1. Bake for 10-12 minutes at 180 degrees C
  2. Bake for a further 10-12 minutes at 160 degrees C
  3. Leave to cool on a wire rack before serving.

They’re so quick and easy, you’ll never buy shop bought oat cakes again!

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