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
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.
Enjoy your oatcakes wherever 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.
Oatcakes are made from oatmeal which is 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.
Line your baking tray with baking parchment or buy on these Silicone Baking Sheets which can be used again and again.
- 250g / 8oz oatmeal
- 25g / 1oz butter, melted
- 1/2 teaspoon bicarbonate of soda
- pinch of salt
- 150ml hot water
- 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 15 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.