I love oatcakes with cheese. And I am talking about a Scottish type oatcake (a savoury biscuit made from oatmeal) not a Staffordshire or Derbyshire oatcake – which is a type of pancake made from oatmeal. (I actually didn’t know this until I was searching round the internet when writing up this recipe).
A Lancashire oatcake is different again but a type of pancake. Anyone who has the traditional recipes for these type of oatcakes is welcome to write in with their recipe and how they serve their oatcakes.
Scottish oatcakes are a simple delicious food, and easy to make with few ingredients. Serve with cheese or spread with some butter
And of course oatcakes are a traditional Scottish cuisine because oats grow so well in Scotland – mild summers and plenty of rain!
I have always enjoyed oatcakes (the Scottish sort) with cheese. When made with oatmeal they are of course, wheat free and ideal for someone on a wheat free diet. Many of commercially produced oatcakes are a mix of oatmeal and wheat flour, but I wanted to do an exclusively oat based oatmeal. These are naturally gluten free, too!
Enjoy your oatcakes whenever you might have bread – so don’t just have it with cheese. It is good with soup, with salad or with any sandwich fillings – try hummus, peanut butter or even jam.
Oatcakes are very easy to make taking just minutes. And the result is delicious! I love it when I find out an item you might regularly buy is so easy to make. And of course you know exactly what is in it. I am not sure I would commit to never buying oatcakes again but it is good to know I can easily put some together. After all it is probably quicker than going to the shops.
Use this recipe as a great starting point and then add some flavourings. Try a couple of teaspoons of freshly ground black pepper or a sprinkling of chilli. Ground ginger is good or some dried rosemary – or other favourite herb. See which goes best with certain cheeses!
Oatcakes are made from oatmeal which is simply ground oats. Oats are well known now as a healthy food that can have many benefits including lowering cholesterol. It is most commonly used in porridge, muesli and flapjacks.
More Oat Recipes
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!
- Large baking Tray
- 250 g oatmeal
- 25 g butter melted
- 1/2 teaspoon bicarbonate of soda
- pinch of salt
- 100 ml hot water add a little more if mixture seems too stiff
- Preheat the oven to 180 degrees C
- Put the oatmeal in a large bowl
- Add the bicarbonate of soda and the salt
- Add the butter and hot water
- 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 20 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 few days.