by AdobeStock/okkijan2010
35 minutes
DURATION
20 minutes
COOK TIME
15 minutes
PREP TIME
Six 3-inch cakes
SERVINGS
Ingredients
- 2/3 cup steel-cut oats
- 1/4 cup whole-wheat flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 tablespoon unsalted butter, cold
- Unbleached all-purpose flour, for work surface
Directions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix together oats, flour, salt, and baking soda. Cut in butter until evenly distributed. Add 3 tablespoons cold water and mix with a fork until moist.
- On a lightly floured surface, pat dough into a ball and flatten slightly. Roll out dough to a 1/4-inch thickness. Cut into rounds with a 3-inch cookie cutter. Reroll scraps and cut more rounds.
- Place rounds 1/4 inch apart on the baking sheet. Bake in the oven until slightly firm and lightly golden, 15 to 20 minutes. Transfer oatcakes to a rack and allow to cool before serving.
One of the things I miss about living in Scotland is picking up oatcakes from the grocery store. Luckily, this Scottish Oatcakes recipe is easy to make at home. Steel-cut oatmeal and whole-wheat flour create savory crackers that are crisp and nutty. I like to eat them with cheese or smoked fish pâté. They’re great with butter and jam too.
A Healthy Dose of Oats
Try more sweet and savory oat recipes from The Art of Pantry Cooking: Meals for Family and Friends.
This excerpt is from The Art of Pantry Cooking: Meals for Family and Friends by Ronda Carman (Rizzoli New York).
Originally published as part of “A Healthy Dose of Oats” in the March/April 2023 issue of Grit and regularly vetted for accuracy.
