Scottish Oatcakes

Oatcakes are a staple in this house, they are a handy little biscuit to have lying around for lunches or snack emergencies. There are so many different flavours available in the supermarket these days, both sweet and savoury, but it’s always savoury for us! They are also incredibly simple to make – basically Oats and Fat. In this recipe I have just used butter as the fat, but if you have any, lard is also an option and a bit more traditional!

Scottish Oatcakes


225g oatmeal
1/2 tsp bicarbonate of soda
60g butter
1 tsp salt
150ml water


  • Preheat the oven to 180C/fan 160C/gas 4.
  • In a bowl, place the oatmeal, bicarbonate of soda and salt and mix well.
  • Heat the butter and water in a small pot until the butter melts.
  • Make a well in the centre of the oatmeal mix, pour in the liquid and mix together. Don’t panic if the mixture seems wet, the oatmeal will absorb the liquid leave it for about 10 mins and you will have a soft dough, so patience is needed!
  • Sprinkle a clean work surface with some oatmeal, and tip out the dough. Roll out the dough to about 5mm thick.
  • Using a round cookie cutter, stamp out the oatcakes. Take any trimmings and re-roll them and keep cutting out the oatcakes.
  • Make sure to brush off any excess oatmeal and then place on lined baking sheets, ensure they are spaced out to give them plenty of room.
  • Place the sheets in the pre-heated oven for about 20 mins. Turn the oatcakes every 5 mins or so.
  • Once cooked they should be crisp and lightly golden.
  • Remove from the baking sheet and onto a wire rack and leave to cool.
  • Store in an airtight container or eat straight away!

Oatcakes are so versatile, we often eat ours with cheese and chutney, pate or some Scottish smoked salmon. Mini oatcakes make a great base for canape if you are having a party and of course they should feature in any Burns’ celebration!