Scottish Oatcakes Recipes

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SCOTTISH OATCAKES

The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 1h40m

Yield 6

Number Of Ingredients 10



Scottish Oatcakes image

Steps:

  • Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
  • Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
  • Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 15.2 g, Cholesterol 105.7 mg, Fat 24.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 14.4 g, Sodium 291.5 mg, Sugar 1.3 g

1 cup rolled oats
1 cup heavy cream
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon honey, or to taste
1 large egg
¼ teaspoon fine salt
¼ teaspoon baking soda
¼ cup self-rising flour
¼ cup melted butter

SCOTTISH OATCAKES

These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.

Provided by Grace Gordon

Categories     Bread     Milk/Cream     Breakfast     Bake     Oat     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 18

Number Of Ingredients 7



Scottish Oatcakes image

Steps:

  • Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
  • Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

1 1/2 cups old-fashioned oats
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into pieces
1/4 cup buttermilk

TRADITIONAL SCOTTISH OATCAKES

Small oat biscuits that are traditionally eaten in Scotland with cheese or pate' as a snack, we sometimes have them for a light lunch with a side salad.Last time I made them we had #211001 French Tarts French onion marmalade,with them and it was a perfect addition.

Provided by Tea Jenny

Categories     European

Time 25m

Yield 10-12 oatcakes

Number Of Ingredients 6



Traditional Scottish Oatcakes image

Steps:

  • Pre-heat the oven to 200c or 400f.
  • Cover a baking tpay with greaseproof paper.
  • Melt the lard until compleately melted.
  • Place dry ingredients in a bowl and add melted lard and water.
  • Mix until dough is formed.
  • Sprinkle some oatmeal on work surface and roll out dough about 1/2 centimetre thick and cut out as many as you can.
  • Place oatcakes in oven for 10 to 15 minutes or until the edges are browning.
  • Place on a wire rack to cool.

Nutrition Facts : Calories 54.8, Fat 1.8, SaturatedFat 0.6, Cholesterol 1.2, Sodium 121.8, Carbohydrate 8.4, Fiber 1.3, Sugar 0.1, Protein 1.8

60 g medium cut oatmeal
60 g wholemeal whole wheat flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon sea salt
1 tablespoon lard
5 tablespoons boiling water

SCOTTISH OATCAKES

Make and share this Scottish Oatcakes recipe from Food.com.

Provided by Diana Adcock

Categories     Grains

Time 40m

Yield 16 oatcakes

Number Of Ingredients 5



Scottish Oatcakes image

Steps:

  • Combine oatmeal, salt and baking soda.
  • Pour in the melted butter, milk, and enough water to make a stiff dough.
  • Turn the dough onto a floured surface and quickly knead for 30 seconds.
  • Roll dough to 1/4 inch thickness and cut out cakes with a 3-inch cookie cutter or glass.
  • Transfer to a lightly greased baking sheet and bake at 350 for 30 minutes, or until oatcakes begin to brown.
  • Cool on a rack and store in an airtight tin.

Nutrition Facts : Calories 69.6, Fat 2, SaturatedFat 0.8, Cholesterol 3, Sodium 96.8, Carbohydrate 10.5, Fiber 1.5, Sugar 0.2, Protein 2.7

3 cups quick-cooking oatmeal
1/2 teaspoon salt
1/4 teaspoon baking soda
3 teaspoons unsalted butter
1/2 cup milk

SCOTTISH OATCAKES

From Nigella Lawson's How to be a Domestic Goddess. NOTE: I made these for the first time yesterday and would like to give some tips. You may want to use a bit more salt, perhaps 1/4 tsp. as a pinch was not enough, and I'm not a heavy salt user. Also, after you've added the hot water and mixed it all up, you may want to let it cool down for a few minutes so it will be easier to handle.

Provided by CulinaryQueen

Categories     Lunch/Snacks

Time 30m

Yield 20-24 oatcakes

Number Of Ingredients 5



Scottish Oatcakes image

Steps:

  • Preheat oven to 200C/400°F.
  • Put the oats, salt and baking soda in a bowl.
  • Make a well, pour in the lard and stirring with a wooden spoon, add in enough of the hot water to make a stiff dough. If you're using oatmeal, you should need about 75 ml; with porridge oats, you may need as much as 200 ml.
  • Knead it for a while to make it come smoothly together, then roll out as thinly as you can.
  • Cut into triangles or rounds.
  • Bake on an ungreased baking sheet for 15-20 minutes, or until the edges are turning golden-brown and the oatcakes themselves are firm (they'll crisp up on cooling).
  • Remove to a wire rack to cool.

Nutrition Facts : Calories 53.8, Fat 1.4, SaturatedFat 0.4, Cholesterol 0.6, Sodium 24.1, Carbohydrate 8.4, Fiber 1.2, Sugar 0.2, Protein 2

250 g medium oatmeal or 250 g porridge oats
1 pinch salt
1/4 teaspoon baking soda
1 tablespoon lard, melted
75 -200 ml hot water (which has been recently boiled)

SCOTTISH OATCAKES

Forget shop-bought and make your own oatcakes. Perfect for serving with cheese or your favourite dips, they're easy to make, with a just a few simple ingredients

Provided by Katie Hiscock

Categories     Side dish, Snack

Time 40m

Yield Makes 16 oatcakes plus trimmings

Number Of Ingredients 6



Scottish oatcakes image

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Mix together the oats, flour, salt, sugar and bicarbonate of soda. Add the butter, then rub together until it's the consistency of large breadcrumbs.
  • Gradually pour in 60-90ml water from a recently boiled kettle, stirring until it forms a thick dough.
  • Sprinkle some extra flour on a work surface and roll out the dough to about ½cm thickness. Use a cookie cutter to cut out about 16 rounds (the final number of oatcakes depends on the size of cutter you use).
  • Place the oatcakes on a baking tray and bake for 20 mins or until golden.

Nutrition Facts : Calories 99 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.46 milligram of sodium

225g oats
60g wholemeal flour, plus extra for dusting
1 tsp salt
½ tsp sugar
½ tsp bicarbonate of soda
60g butter

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