Kindness Bakery oatcakes are hearty, rustic Scottish-style flatbreads made from oats, butter, and a touch of salt. They have a satisfyingly crisp texture and a nutty, wholesome flavor that pairs beautifully with cheese, soups, or simply with butter and jam. This recipe is genuinely useful because it uses simple pantry staples and comes together quickly, yielding a versatile bread that is far better than anything store-bought.
Ingredients
- 2 cups (200 g) rolled oats (not instant)
- 1 cup (100 g) oat flour (or finely ground rolled oats)
- 1/2 teaspoon salt
- 1/4 cup (55 g) unsalted butter, cold and cut into small pieces
- 1/2 cup (120 ml) hot water (just off the boil)
- 1/4 cup (60 ml) milk (any kind, for brushing)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, oat flour, and salt. Add the cold butter pieces and rub them into the oats with your fingertips until the mixture resembles coarse crumbs.
- Pour the hot water over the mixture and stir with a wooden spoon until a dough begins to form. The dough should be moist but not sticky; if it feels dry, add a tablespoon more hot water.
- Turn the dough out onto a lightly floured surface. Knead gently just until it comes together, about 30 seconds. Do not overwork.
- Roll the dough out to about 1/4-inch (6 mm) thickness. Use a round cookie cutter (about 2.5 inches/6 cm) to cut out oatcakes. Re-roll scraps and cut again.
- Place the oatcakes on the prepared baking sheet, leaving a little space between each. Brush the tops lightly with milk to help them brown.
- Bake for 18–20 minutes, until the edges are golden and the tops feel dry and firm. They will crisp up further as they cool.
- Transfer to a wire rack and let cool completely. They will harden as they cool.
Tips
- Substitutions: For a dairy-free version, use coconut oil or vegan butter instead of butter. You can also use water instead of milk for brushing.
- Storage: Store oatcakes in an airtight container at room temperature for up to 5 days. They stay crisp if kept dry.
- Common mistake: Do not overwork the dough—this makes the oatcakes tough. Also, roll them thinly enough; thick oatcakes will be chewy rather than crisp.
- Oat flour: If you don’t have oat flour, simply pulse rolled oats in a food processor until they resemble a fine powder. This works perfectly.
Serving Suggestions
Serve these oatcakes as a classic accompaniment to cheese, especially sharp cheddar or blue cheese. They are also excellent alongside soups, stews, or as a base for smoked salmon and cream cheese. For a simple snack, spread with butter and honey or jam.
Variations
Add a teaspoon of caraway seeds or a pinch of black pepper to the dough for extra flavor. You can also swap half of the rolled oats for whole wheat flour for a denser texture. For a sweeter version, add a tablespoon of brown sugar and a teaspoon of cinnamon.
Storage and Reheating
Oatcakes can be stored in an airtight container at room temperature for up to 5 days. To refresh them, place on a baking sheet and warm in a 300°F (150°C) oven for 5 minutes. They can also be frozen for up to 3 months; thaw at room temperature and re-crisp in the oven as directed.
Frequently Asked Questions
Can I use quick oats instead of rolled oats? Yes, but the texture will be softer and less hearty. Quick oats absorb more liquid, so you may need to reduce the hot water slightly.
Why are my oatcakes falling apart? This usually happens if the dough is too dry. Make sure you add enough hot water to bring the dough together, and handle it gently. If the dough cracks when rolling, add a little more water.
Can I make these without oat flour? Yes, you can use all-purpose flour instead, but the oatcakes will be less distinctly oaty and more like a cracker. Oat flour gives the authentic flavor and texture.
Are oatcakes gluten-free? Oats are naturally gluten-free, but they are often processed in facilities that handle wheat. If you need them to be strictly gluten-free, look for certified gluten-free oats.
How do I get a golden top? Brushing with milk before baking helps achieve a nice golden color. You can also use an egg wash for a shinier finish.
Can I grill these instead of baking? Yes, you can cook them on a dry griddle or skillet over medium heat for about 2–3 minutes per side, until lightly browned. This gives a slightly different, more toasted flavor.
Related
- Torrijas con Leche: Classic Spanish French Toast
- What Dogs Don’t Shed Hair? Low-Shedding Breeds
- Coral Island Onigiri Recipe: Colorful Rice Balls
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).