Oatcakes recipe

Oatcakes recipe

These simple oatcakes are to be enjoyed with butter, cheese, pickles, and a host of other toppings.

Author Sue Lawrence says that you can substitute 50g of medium oatmeal for a combination of 25g of pinhead oatmeal and 25g porridge oats for a coarse but less crunchy bite.

Matt's attempt

As part of Scottish Food & Drink Fortnight, Lovefood went on a 'Food Adventure'.

See how Matt Brady got on with making oatcakes in the video below.

Matt says: "I found the dough quite difficult to work with. I actually added a little extra butter and water mix to help it hold together. If you have the same problem, just add a little bit extra at a time until the mix becomes firmer."


  • 200 g medium oatmeal
  • 0.5 tsp salt
  • 0.5 tsp baking powder
  • 50 g butter
  • 7.1 oz medium oatmeal
  • 0.5 tsp salt
  • 0.5 tsp baking powder
  • 1.8 oz butter
  • 7.1 oz medium oatmeal
  • 0.5 tsp salt
  • 0.5 tsp baking powder
  • 1.8 oz butter


  • Cuisine: Scottish
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 20 mins
  • Serves: 4


  1. Pre-heat the oven to 170C/gas mark 3. Place the oatmeal, salt and baking powder in a bowl and stir. Melt the butter in 50ml/2fl oz boiling water, combine this with the oats and mix briefly to form a fairly stiff dough.
  2. Sprinkle some oatmeal (fine or medium) over a board and gently roll out the mixture thinly to a circle, about 23cm/9in diameter.
  3. Cut into eight wedges and transfer these carefully to a buttered oven tray.
  4. Bake for about 20 minutes until just firm. Transfer carefully to a wire rack to cool.

Scottish Baking by Sue Lawrence is published by Birlinn, priced £17.99. it is available now from all good bookshops and online.

You might also like:

Cullen Skink recipe

The best biscuits to eat with cheese

Cheddar and seaweed crackers recipe


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.