STREAMING NOW: Jamie's Super Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.)”
READY IN:
1hr 10mins
SERVES:
16
YIELD:
16 2x3-inch oatcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Put oats into an electric blender and grind to a coarse flour consistency (more or less, according to your preference).
  2. Mix oats with baking powder and salt in a mixing bowl.
  3. Rub in butter until mixture is the texture of coarse crumbs.
  4. Stir in water to form a stiff dough.
  5. Pat dough evenly into a greased 9x13-inch pan (about 1/4 inch thick).
  6. Using a table knife, cut into 16 rectangular pieces. Prick all over with a fork, if desired. (Alternatively, chill, roll out, and cut into rounds.).
  7. Bake at 325 degrees for one hour.
  8. Cool in pan and break apart. Store in airtight container.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: