Breed (Oatcakes from the Far Northeast Corner of Scotland)

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“This recipe truly is an endangered species, even in Scotland. That surprises me, because they are so nice and crisp and simple to make. Slather them with butter and jam, or top them as you would any other crackers.”
READY IN:
30mins
SERVES:
2
YIELD:
4 oatcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle a baking board with medium oatmeal.
  2. Mix together the ingredients and form into a ball.
  3. Place the mixture onto a baking board that has been sprinkled with a little medium oatmeal and roll out the mix to form a round about 1/8 inch thick.
  4. Cut into four triangles.
  5. Work quickly since the mixture becomes difficult to work with if it becomes cold (it will break and crack).
  6. Put the oatcakes on a hot griddle and bake on one side only.
  7. Once the edges curl they are cooked and now must be placed on a rack or tea towel and allowed to dry off in a warm room (or in the oven on a rack).
  8. Store in an airtight cookie tin at room temperature.
  9. For the Vegetarian/Vegan option use Vegetable Oil.

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