Oatcakes
We’re big fans of oats in our house. From the daily porridge requests each morning, to endlessly trying to perfect flapjack (which I will finally share when I eventually do!), we just can’t get enough of those little super-grains. If there’s one oat classic that always feels a little bit special to me, it is…
We’re big fans of oats in our house. From the daily porridge requests each morning, to endlessly trying to perfect flapjack (which I will finally share when I eventually do!), we just can’t get enough of those little super-grains. If there’s one oat classic that always feels a little bit special to me, it is Oatcakes.
I think it’s the fact we’re usually known to indulge in them with some posh cheese and nice chutney, so whenever we do have Oatcakes I always end up feeling like it’s a special occasion. The funny thing is, though, that their origins are anything but fancy; oatcakes were actually first produced as a more sustainable substitute for bread for us folk up here in Scotland. Plus, they’re super cheap to make and super easy, too! A mere three ingredients, with a little salt and a dash of water, and you’re good to go.
Top Tips for Homemade Oatcakes:
• Porridge oats are our favourite for Oatcakes but you can experiment with different types of oats for different textures.
• A lot of Oatcakes recipes call for Bicarbonate Soda or Baking Powder, however, with the absence of any acid, there’s no real need for these ingredients.
• Why not try adding a little grated cheese or some poppy seeds to your oatcakes for varying flavours?
Oatcakes
PRINT RECIPEINGREDIENTS
- 225 g Oats
- 60 g Plain Flour
- 1 tsp Salt
- 60 g Vegetable Shortening
- 60-80 ml Hot Water
INSTRUCTIONS
- Pre-heat your oven to 190°c and grease a baking tray.
- Mix the oats, flour and salt together in a large bowl.
- Add the vegetable shortening and rub together until the mixture resembles large breadcrumbs.
- Gradually add the water a little at a time until you have a thick dough.
- Roll the dough on a floured surface to around 5mm thick. Cut your oatcakes with a cookie cutter into your desired shape, or alternatively you can simply cut with a knife.
- Place your oatcakes onto your pre-greased tray and bake for 20-30 minutes until dry and lightly golden. It’s also a good idea to turn the oatcakes at least once during baking to prevent them being dry & golden on one side and soggy on the other.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
Very nice
Can I use vegetable suet rather than vegetable shortening?
I bet you can. Cut the recipe in half and give it a try.
This receipe is just what Ive been looking fot. But I live i Asia and we dont have vegetable shortening. What can I subatityte.
Thank you Ruth
Try lard or butter. Some recipes use butter.
I had not tried making oatcakes before (although I bake a lot) but I saw the recipe on your page and any other recipe of yours that I tried has been absolutely great – success every time!! I started making your oatcakes since lockdown and I am thrilled with the result. I dry fry seeds in a pan and add this to the mixture – oh! that crunch is delicious.
Thank you for your simple, full proof recipes.
So easy to make and they turned out perfect for this non baker. Don’t think I will ever buy oatcakes again after using this recipe.