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Scottish Oatcakes

Scottish Oatcakes

Serve these plain or with butter, honey or jam. As a snack, they can be topped with cheese, meat or smoked fish. With the addition of sugar, they become Oatcake Cookies.


  • 1/2 cup shortening
  • 1 cup regular or quick-cooking oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons cold water


  1. Cut shortening into oats, flour, baking soda and salt until mixture resembles fine crumbs.
  2. Add water, 1 tablespoon at a time, until mixture forms a stiff dough.
  3. Roll until 1/8 inch thick on lightly floured surface.
  4. Cut into 2 1/2-inch rounds or squares.
  5. Place on ungreased cookie sheet.
  6. Bake at 375 degrees F until oatcakes start to brown, 12 to 15 minutes.
  7. Cool on wire rack.

Makes 18.

Oatcake Cookies: Prepare as directed, adding 1/3 cup sugar with the flour.

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