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Bob's Favorite Scottish Oatcakes

Bob's Favorite Scottish Oat Cakes


Step 1

Preheat oven to 325°F.

Step 2

Place all but 2 tablespoons of the Scottish Oatmeal in a bowl with flour, sugar, salt and baking powder; stir until combined. Add butter and stir until evenly distributed. With a fork, mix in water, just until moistened. Pat dough into a ball, and then flatten slightly.

Step 3

Sprinkle reserved 2 tablespoons oats on a board. Roll dough out 1/4 inch thick. With a 2 to 3 inch round cutter, cut dough into rounds. Re-roll and cut scraps. Place oatcakes about 1/4 inch apart on a greased baking sheet.

Step 4

Bake until Scottish Oatcakes are golden, approximately 25 minutes. Let cool on a rack. Enjoy plain, serve with jam or cheese, or use them to build hors d'oeuvres.

Makes 12 Scottish Oatcakes.



Products Used in this Recipe

Scottish Oatmeal

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Flours & Meals
Whole Wheat Pastry Flour

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Baking Aids
Cane Sugar

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Baking Aids
Sea Salt

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Gluten Free
Baking Powder

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Ratings & Comments (12)

5 Stars  100%  12
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


12 Reviews

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Larry Snyder February 18, 2012
These oatcakes are great; very like the ones I had at B&Bs in Scotland. They are a hit at church coffee hour on St. Andrews day and Tartan Day. I put out two pots of Dundee marmalade; one plain and one touched with a wee bit of Scotch Whisky.
Linda LaFianza April 6, 2012
I would like to make this recipe, but shouldnt oatmeal be one of the ingredients?
Bob's Red Mill June 1, 2012
This recipe calls for our Scottish Oatmeal, which is a much finer grind than Steel Cut Oats.
Jill September 30, 2012
Is 3/4 teaspoon the correct amount for Evaporated Cane Juice? Seems like a very small amount!
Bob's Red Mill October 1, 2012
We keep the sugar low in this recipe so the cakes can be used for sweet or savory applications. You can increase the sugar to about 1 Tbsp or omit it completely, if you like. These cakes are great garnished with anything: from sweet jam or chocolate to cheese and charcuterie.
Allison November 25, 2012
Excellent oatcake recipe. I roll it very thin and it makes 18 - 20 oatcakes. You can substitute 1 TB brown sugar or 1 TB Splenda for the cane juice if you don't have it or can't find it.
Lydia January 31, 2013
The flavor of these improves if they are served the day after they are baked. They have a pastry like quality and taste like digestive biscuits which are often served in Scotland with tea.
Desi November 6, 2013
I made these last night and they are so good! Nice and crisp. Great recipe! I enjoyed one this morning with some Greek yogurt. Delicious!
Carole January 18, 2014
I found the batter thin and sticky. I stopped adding water as I saw it was too much, and used less than a cup, but it was impossible to roll it, still. It produced 36 oatcakes plus a small cake.

My water was possibly too hot, but it wasn't boiling...
Bob's Red Mill January 20, 2014
Our Bob's Favorite Scottish Oatcakes recipe calls for 1/2 cup hot water. When adding the water, it is best to add it in small portions (about 1-2 tablespoons at a time) until the dough is moistened, but not sticky.
marianne November 28, 2014
Excellent recipe! It is easy to make and these keep well. I make them weekly and have come up with a number of good variations. Thank you for providing this product.
Kate March 2, 2015
I made these yesterday, and we had a variety of toppings on them - plum jam, brie, honey, yogurt, Ben and Jerry's pistachio ice cream, and I chocolate dipped some of them.
Add water incrementally. I ended up using only about 1/3c.
They were a hit! Thanks!

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