Burn’s night approaches us, so what better way to enjoy the Scottish tradition than with some delicious homemade oatcakes? They’re dead simple and taste great with tea or your favourite cheese.
What are Scottish Oatcakes?
Scottish oatcakes are a traditional Scottish bread but are more like a flat biscuit. They’re made from oats and melted butter, but some recipes call for olive oil. Traditionally, bacon fat would have been used to make these Scottish biscuits. However, more modern recipes call for butter, making them vegetarian.
They’ve become a Scottish staple owing to their simplicity. They’re also versatile accompaniments to sweet and savoury dishes and make a healthy snack. Oatcakes are also served at breakfast with a vast array of general breakfast items such as jam or smoked salmon.
Oats for Scottish Oatcakes
It doesn’t matter what oats you use to make these Scottish oatcakes. However, the size of oats matters, depending on the texture you wish to create. Thicker cut oats, such as whole rolled oats, would result in a rougher mouthfeel, while fine ground oats achieve a smoother biscuit.
This recipe calls for a mix of whole rolled oats and medium ground oats, as I like a biscuit with a bit more bite. If you can’t find ground oats, make them yourself by blitzing rolled or pinhead oats in a food processor or chopper until smooth.
Likewise, the more water in the dough, the chewier the texture. If the oatcakes have less water, then they will harden. This recipe uses more water to achieve a slightly chewier consistency. However, tradition would side with less and a firmer oatcake.
Baking Soda vs Bicarbonate of Soda
Baking Soda is the commercial name for a compound known as sodium carbonate. It’s a fine white powder that gives quick baked goods a fast rise. Bicarbonate of soda is just another name for baking soda.
While Scottish oatcakes are known for their dense texture, a small amount of bicarbonate of soda will help lighten the biscuits. As these oatcakes are supposed to be flat, we don’t want to add too much. The result should be a slightly softer biscuit with a crumbier texture to create a more pleasant eating experience.
Scottish Oatcakes
Ingredients
- 140 g Rolled or Porridge Oats
- 140 g Medium Ground Oats
- 1 Tsp Salt
- 75 g Melted Butter.
- ½ Tsp Bicarbonate of Soda
- 120 ml Boiling Water
Instructions
- Preheat the oven to 190C, 170C Fan, 375F, or Gas 5. Line a baking tray with parchment paper.
- Mix the two different types of oats, salt, and bicarbonate of soda.
- Add the melted butter to the oats and stir until the oats are evenly coated. Add the water gradually until a thick dough forms.
- Dust a clean side with flour and transfer the dough to the side. Roll the dough out using a lightly floured rolling pin until it’s around 2-3cm thick. If the dough breaks apart at the edges, gently push it back together. If it seems too dry, add a splash of water.
- Using a 6-7cm pastry cutter, cut out several biscuits and lay them on a baking tray lined with parchment paper.
- Bring the leftover offcuts together and re-roll. If necessary, add a splash of water, as they will dry out as you start re-rolling. Repeat this process until you have no more dough left.
- Transfer the baking tray lined with biscuits to the oven. Bake for 15 minutes. Turn the biscuits over and bake for another 10-15 minutes.
- Allow to cool slightly on a wire rack.
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