Scottish oatcakes
Nutty, crumbly oatcakes baked until crisp. Perfect with cheese, soup or butter and jam.
- Time40 min
- LevelEasy
- Costabout £0.03 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Line a baking tray with baking paper.
- 2
Blitz 150 g of the oats in a food processor for a few seconds to a coarse flour. Tip into a bowl and mix with the remaining whole oats, the salt and the bicarbonate of soda.
- 3
Stir in the olive oil, then add the hot water a little at a time until the mix just holds together into a thick dough. Leave it for 5 minutes to soak up the water.
5 min - 4
Dust a surface with a spoon of the oat flour or oats. Roll the dough out to 5 mm thick and cut out 12 rounds with a 6 cm cutter, re-rolling the scraps.
- 5
Lay the oatcakes on the tray. Bake for 20 to 25 minutes, turning them over halfway, until firm and golden at the edges.
22 min 30 s - 6
Cool on a wire rack. They crisp up as they cool and keep in a tin for a week.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.