Seeded Scottish Oatcakes
Easy, wholesome savoury biscuits or crackers with tasty seeds. Eat with cheese, pâté, nut butters, alongside soup, or on their own as a nutritious snack.
Ingredients
- 140 g rolled oats or porridge oats
- 140 g fine oatmeal see Recipe Notes #1 and #2
- 140 g mixed seeds e.g. flax, chia, sunflower, sesame, pumpkin, hemp hearts. See Recipe Note #3
- ¾ tsp salt
- ¼ tsp black pepper
- 75 ml oil e.g. hemp, pumpkin seed, olive, or sunflower oil
- 100-150 ml boiling water see Recipe Note #4
- wholemeal flour (for rolling out) see Recipe Note #2
Instructions
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Preheat the oven to 180C/160C Fan/Gas 4.
Line 2 baking trays with baking parchment or greaseproof paper.
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In a bowl, stir together the oats, oatmeal, seeds, salt, and pepper.
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Make a well in the centre then pour in the oil plus 100ml of boiling water.
Stir quickly to bring the mixture together into a firm dough, adding more boiling water as needed (see Recipe Note #4).
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Lightly dust your worksurface with wholemeal flour (or oatmeal: see Recipe Note #2) and transfer the dough onto it.
Sprinkle the dough and a rolling pin with a little more wholemeal flour or oatmeal and roll out the dough 3-5 mm thick.
If the dough starts to come apart at the edges, just push it back together with your hands.
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Cut out oatcakes using a 6-7cm cutter then transfer to the baking trays.
Bring together the scraps and re-roll to make more oatcakes until all the dough is used up: as the oat dough can be very 'thirsty', you may need to add a little more water when bringing together the scraps.
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Put the trays in the preheated oven and bake until the oatcakes are golden brown and cooked all the way through. Unless you've rolled the dough very thickly or thinly, they should take approximately 30 minutes.
Tip 1: After 15 minutes, check that they're not browning too quickly and turn the oven temperature down if necessary.
Tip 2: For even browning, you may wish to turn the oatcakes over for the final 5 minutes.
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Transfer the oatcakes to a wire rack to cool.
When completely cold, store in an airtight container. Should keep for a month.
Recipe Notes
Note #1 To make your own fine oatmeal, whizz rolled oats or porridge oats in a food processor, blender, or coffee mill until finely textured.
Note #2 I prefer to roll oatcake dough on wholemeal flour as it's less sticky than oatmeal. However, you can use more fine oatmeal if you prefer.
Note #3 Roughly chop any larger seeds such as pumpkin. You can also replace some of the whole seeds with ground: this is thought to increase the nutritional value of some seeds e.g. flax, chia.
Note #4 Don't be afraid to add more boiling water to bring the dough together if needed. Some oats are particularly 'thirsty' and you may need more water than that stated in the recipe to ensure the dough isn't dry. Flax and chia seeds can also absorb lots of water so, if including these, you may need to add additional boiling water.