For some time now I have made my own oatcakes at home. It is fun to experiment by adding extra flavourings such as black pepper, chilli flakes and rosemary
Then next I decided to try out making some oatcakes with cheese. they are really easier to make. In fact the addition of cheese make sthem easier to roll out. And they are really delicious!
Scottish oatcakes are easy to make few ingredients. These oatcakes are made with the addition of mature cheddar cheese and are a fabulous savoury snack
Mature Cheddar Cheese
I did use a mature cheddar cheese for these oatcakes for maximum flavour – but any cheddar cheese will befine. Go for something a bit milder if you prefer.
These cheesey oatcakes are fun to try with toppings other than cheese – such as marmite or peanut butter. They are great just with butter too – or with olives, pickled eggs or beetroot. Personally I think savoury is best – but you may try something sweeter too!
Gluten Free Oatcakes
Oats are naturally gluten free. However they are often grown alongside wheat in a field and processed in a factory that also processes wheat products. If you wnat to be sure your oats or oatmeal are completely gluten free then buy some that are certified as such. Don’t buy just an ordinary pack as they may contain traces of oats.
Oatcakes are easy to mix together with only three ingredients plus the cheese. When rolling them out you can dust the rolling surface with a little flour. If you want your oatcakes to be completely gluten free then use a scattering of oatmeal to roll the biscuits out on.
Enjoy the process of making your oatcakes – and you will find that is very easy to whip up a batch every few days – and may never buy commercially made oatcakes again! Just like with the plain oatcakes, you can ring the changes by adding chilli, pepper or herbs.
Rather than greasing your baking tray – use these silicone baking sheets. No grease and can be washed and reused many, many times. Great time saver!
More Oat Recipes
- Baking tray
- Biscuit cutter
- 250 g oatmeal
- 25 g butter melted
- 100 g mature cheddar cheese grated
- 100 ml hot water
- Preheat the oven to 180 degrees C
- Put the oatmeal in a large bowl
- Add the butter and hot water
- Add the grated cheese
- Stir well with a wooden spoon
- Finally use your hands to bring the soft paste together
- Sprinkle the work surface with oatmeal
- Roll out the dough - the thickness is up to you depending on whether you like thin or thick oat cakes
- Use a cutter to mark out the rounds
- Place on a baking tray
- Bake in the oven for about 25 minutes
- Remove from oven and allow to cool a little
- Place on a wire rack to cool completely
- Keep in an air tight container to keep for a fe
Try adding a teaspoon of ground black pepper or some chilli powder to the mix to spice up your oatcakes!
Ruth Shaw says
Made a few different oatcake recipes now and the fat content’s ratio to the oatmeal is perfect and I used mixed grated Red Leicester and Cheddar so they look gorgeous too. My family – who are not in general oat cake lovers – love them too! Perfect recipe – thanks! Btw I substituted refined coconut oil for most of the fat, and included about a dsp of butter.
These have turned out nicely.. a good crunch.. I used low fat margarine and 50% less fat mature cheese… and still taste nice, also did some with a bunch of salt (maybe needed it due to probs being less in the marg than butter) and chilli flakes!
Would definitely recommend.
andy b says
this is the best recipe around, ive tried a few others this way i like the taste texture result
Thank you! Glad you enjoyed them!
Absolutely delicious and very easy to make.
Thank you. Glad you enjoyed them!