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Super Easy Traditional Scottish Oatcakes
These super easy Scottish oatcakes are perfect with cheese, butter and jam or with a bowl of soup and super healthy too!
Ingredients
- 225 g oatmeal fine to medium atmeal
- 1/4 tsp baking soda
- 1 pinch salt
- 6 tbsp hot water
- 1 tbsp butter melted
Instructions
- preheat oven to 160C and grease and line a baking tray
- Put all dry ingredients into a large bowl and make a well in the centre
- Add the melted butter and start mixing into the dry ingredients adding a little hot water as you mix
- once you have a dough roll into a ball and wrap in cling film and pop into the fridge for half an hour
- roll out on lightly floured surface to 2mm thick and cut into rounds with a cookie cutter
- bake for 25-30 minutes or until lightly golden and cool on a wire rack
Notes
These oatcakes will keep for a few days in a sealed tin. You can freeze the dough for up to 3 months
Nutrition
Calories: 169kcalCarbohydrates: 28gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 342mgPotassium: 178mgFiber: 4gSugar: 1gVitamin A: 25IUCalcium: 40mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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