Scottish oatcakes recipe

Hugh
By Hugh Fearnley-Whittingstall
Try this traditional Scottish recipe courtesy of River Cottage

Makes about 20

Ingredients

  • 140g medium oatmeal, plus extra for dusting
  • 140g porridge oats
  • A little pinch of salt
  • 75ml sunflower oil
  • About 2 tbsp just-boiled water

METHOD

How to make Scottish oatcakes

1. Preheat the oven to 180°C/Gas Mark 4. Mix all the dry ingredients together in a bowl.

2. Add the oil and enough hot water to mix to a firm dough. Pat into a flat disc, cover and leave for 10 minutes or so - this makes the dough a little easier to roll.

3. Dust your work surface and the dough with oatmeal and roll out until it is about 5mm thick. Using a 6cm cutter, cut out about 20 discs. Place on baking sheets and bake for about 20 minutes until just browned at the edges.

4. Leave on the trays for about 5 minutes to firm up, then transfer to a wire rack to cool. Either eat straight away, with cheese if you like, or keep for up to a few days in an airtight container.

© The River Cottage Handbooks
Photography by Gavin Kingcome (2009)

Average rating: 3/5
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Monday 22 June 2009

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