Cheesy Scottish Oatcakes
Easy to make and with simple ingredients this cheesy take on a traditional savoury biscuit or cracker is wickedly good! Enjoy as part of a cheeseboard, at anytime instead of bread, or as snack just as they are.
Ingredients
- 140 g rolled oats or porridge oats
- 140 g oatmeal (fine, medium or coarse) plus, optionally, extra for rolling out. See Recipe Notes #1 and #2
- 100 g mature Cheddar cheese grated
- ¾ tsp salt
- ¼ tsp black pepper
- 75 g butter melted
- 100-120 ml boiling water
- wholemeal flour for rolling out optional: see Recipe Note #2
Instructions
-
Preheat the oven to 180C/160C Fan/Gas 4.
-
Line 2 baking trays with baking parchment or greaseproof paper.
-
Mix together in a bowl the oats, oatmeal, Cheddar cheese, salt and pepper, then make a well in the centre.
-
Pour the melted butter into the well, along with 100ml of boiling water.
Stir quickly to bring the mixture together into a firm dough. Add a little more boiling water or oatmeal if necessary.
-
Dust your worksurface with oatmeal or wholemeal flour (wholemeal flour is less sticky and easier to work with) then transfer the dough onto it.
Sprinkle the dough and a rolling pin with oatmeal or wholemeal flour and roll out 3-4 mm thick.
If the dough starts to come apart at the edges, just push it back together with your hands.
-
Cut out oatcakes using a 6-7cm cutter then, using a round bladed knife to help you lift them from the worksurface, transfer to the baking trays.
Bring together the scraps and re-roll to make more oatcakes until all the dough is used up.
Tip: the oat dough can be very 'thirsty': you may need to add a little more water when bringing together the scraps, especially if you've added a lot of oatmeal or flour to your worksurface.
-
Put the trays in the preheated oven and bake until golden and cooked all the way through.
Unless you've rolled the dough very thickly, this should take 25-30 minutes.
Check after 15 minutes and reduce the oven temperature a little if the oatcakes are browning too quickly. Thicker oatcakes may benefit from being turned over part way through.
-
Transfer the oatcakes to a wire rack to cool.
When completely cold, store in an airtight container. Should keep at least a month.
Recipe Notes
Note #1 To make your own oatmeal, whizz rolled oats or porridge oats in a food processor, blender or coffee mill. Whizz briefly for coarse oatmeal, longer for fine.
Note #2 Wholemeal flour is less sticky than oatmeal and makes rolling out easier, but use extra oatmeal if you prefer.