Oatcakes are a traditional Scottish flatbread made from oats, salt, and fat, typically baked until crisp. This version swaps the traditional butter or lard for olive oil, which gives the oatcakes a slightly fruity, savory flavor and a wonderfully craggy, crisp texture. They are incredibly simple to make, requiring just a few pantry staples, and are perfect for topping with cheese, smoked fish, or jam.
Ingredients
- 2 cups (200 g) rolled oats (not instant)
- 1/2 cup (60 g) oat flour (or finely ground rolled oats)
- 1/2 teaspoon salt
- 1/4 cup (60 ml) olive oil
- 1/2 cup (120 ml) boiling water, plus more if needed
- Extra oat flour for rolling
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. Stir in the olive oil until the oats are well coated.
- Pour the boiling water over the mixture and stir with a wooden spoon until a dough forms. It should be cohesive but not sticky. If it seems too dry, add another tablespoon of boiling water. If it’s too wet, add a little more oat flour.
- Turn the dough out onto a surface lightly dusted with oat flour. Knead gently 2-3 times until it comes together. The dough will be slightly crumbly but should hold together when pressed.
- Roll the dough out to about 1/4-inch (6 mm) thickness. Use a round cutter (about 2-3 inches / 5-8 cm) to cut out oatcakes. Gather the scraps, re-roll, and cut again.
- Place the oatcakes on the prepared baking sheet. Prick each one a few times with a fork to prevent them from puffing up.
- Bake for 15-20 minutes, or until the oatcakes are lightly golden and firm to the touch. The edges should be just beginning to brown.
- Remove from the oven and let them cool completely on the baking sheet. They will crisp up as they cool.
Tips
- Oat flour: If you don’t have oat flour, simply pulse rolled oats in a food processor or blender until they form a fine powder. This helps bind the dough.
- Don’t overwork the dough: Over-kneading can make the oatcakes tough. Mix until just combined, and handle gently.
- Rolling: The dough is crumbly, so don’t be alarmed. Use plenty of oat flour on your surface and rolling pin. If the dough cracks, just press it back together.
- Storage: Store oatcakes in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
Serving Suggestions
Oatcakes are incredibly versatile. Serve them with a sharp cheddar cheese and apple slices, or top with smoked salmon and a dollop of crème fraîche. They also pair beautifully with chutneys, hummus, or soft cheeses like brie. For a sweet treat, spread with honey or jam.
Variations
- Herbed Oatcakes: Add 1 teaspoon of dried herbs like rosemary, thyme, or oregano to the dry ingredients.
- Seeded Oatcakes: Stir in 2 tablespoons of sesame seeds, poppy seeds, or flaxseeds for extra texture and flavor.
- Whole Wheat: Replace the oat flour with whole wheat flour for a slightly denser, nuttier oatcake.
- Spiced Oatcakes: For a sweeter version, add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the dough.
Storage and Reheating
Store oatcakes in an airtight container at room temperature for up to 1 week. They are best eaten within 3-4 days for maximum crispness. To freshen them up, place them in a 350°F (175°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 if desired.
Frequently Asked Questions
Can I use quick oats instead of rolled oats? Quick oats are more finely chopped and will result in a softer, less textured oatcake. You can use them, but the texture will be different. Rolled oats are preferred for the traditional craggy texture.
Can I use a different oil? Yes, you can use melted butter, coconut oil, or a neutral vegetable oil. Olive oil adds a distinct flavor; if you prefer a milder taste, use a light olive oil or canola oil.
Why are my oatcakes crumbly? Oatcakes are naturally crumbly, but if they’re falling apart completely, you may need more water or a bit more oil. Make sure to press the dough together firmly when forming them.
Are oatcakes gluten-free? Oats are naturally gluten-free, but they are often processed in facilities that handle wheat. To ensure they are gluten-free, look for certified gluten-free oats.
Can I make these without an oven? Yes, you can cook them on a griddle or in a heavy skillet over medium heat for 2-3 minutes per side, until golden brown and cooked through. This is a more traditional method.
How do I know they are cooked? The oatcakes should be lightly golden and firm to the touch. They will continue to crisp up as they cool, so don’t over-bake them.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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