Ingredients

• 1 1/2 cups, divided Scottish Oatmeal or Organic Scottish Oatmeal
• 1/2 cup Whole Wheat Flour
• 3/4 tsp Cane Sugar
• 1/4 tsp Sea Salt
• 1/4 tsp Baking Powder
• 1/4 cup Unsalted Butter (melted)
• 1/4-1/2 cup Hot Water

• 1. Add just enough water until the dough is soft, not sticky or wet.
• 2. Cool the oatcakes to room temperature on a cooling rack to allow them to develop their signature crisp texture.
• 3. Scottish oat cakes may be cut into rounds, squares or triangles. Because the dough can crumble easily, it's best to use a cookie cutter or a sharp knife.
• 4. Store oatcakes at room temperature in an airtight container for up to one week.
• 5. Freeze cooled oatcakes in a freezer-safe container for up to three months.
• 6. Scottish oatcakes are delicious with both sweet and savory toppings, such as sharp cheddar or blue cheese, smoked salmon with cream cheese and dill, lemon curd with fresh berries, butter and fruit preserves or Golden Raisin-Currant Compote, and Cannell

Instructions

1. Preheat oven to 325°F.

2. Place all but 2 tablespoons of the Scottish Oatmeal in a large mixing bowl with flour, sugar, salt and baking powder. Stir until combined. Add the melted butter, and stir until evenly distributed. 

3. Sprinkle the leftover 2 tablespoons of oats on a board. Roll the oatcake dough with a rolling pin to ¼ inch thick, and use a round cookie cutter to cut the dough into 2- or 3-inch rounds. Re-roll and cut scraps. 

4. Place oatcakes about ¼ inch apart onto the greased baking sheet. Bake until golden, approximately 25 minutes. Let them cool on a wire rack. 

5. Enjoy plain, with jam or cheese, or as a base for hors d'oeuvres.

1. Can I make this oatcake recipe gluten free? 

   Yes. Swap out the Scottish oats for Gluten Free Scottish Oatmeal, and replace the whole wheat flour with Gluten Free 1-to-1 Baking Flour. The flavor and texture may change a bit, but they'll still be delicious. 

2. Can I make this oatcake recipe with a different type of flour? 

   Yes. If you're unable to find whole wheat flour, Organic Unbleached White All-Purpose Flour may be substituted. Keep in mind that the flavor and texture may vary slightly.

3. Can I use a different kind of oats than Scottish Oatmeal?

   If you don’t want to use Scottish Oatmeal, we recommend quickly pulsing Old Fashioned Rolled Oats in a food processor a few times until they reach a coarse texture, being careful not to process them into flour. Quick Cooking Rolled Oats can also be used, though the texture of the finished oatcakes may be slightly different.