Oatcakes

This oatcakes recipe is originally a Scottish dish. This easy-to-make dish with very little sugar and no white flour is a wonderful addition to breakfast.

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Servings:

Ingredients

3 ¾ cups rolled oats
1 cup whole wheat flour
1 teaspoon white sugar
1 ¼ teaspoons salt
½ teaspoon baking soda
½ cup cold butter, cubed
¼ cup hot water, or as needed

Directions

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.

Step 2
Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers, until mixture is chunky. Pour in enough water to form a thick dough.

Step 3
Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.

Step 4
Bake in the preheated oven until golden brown, 20 to 30 minutes.

Tips

Size may range from a shot glass to any large size. I typically cut the diameter of mine to be 3 1/2-inches wide.

Nutrition Facts (per serving)

199

Calories

10g

Fat

25g

Carbs

Protein

Nutrition Facts
Servings Per Recipe 12
Calories 199
% Daily Value *
Total Fat10g	12%
Saturated Fat5g	26%
Cholesterol20mg	7%
Sodium351mg	15%
Total Carbohydrate25g	9%
Dietary Fiber4g	14%
Total Sugars1g
Protein5g
Calcium19mg	1%
Iron2mg	8%
Potassium135mg	3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

- by: Queendelish
- 7 years ago
Nice chewy texture. More like bread than a cookie or square. I tripled the sugar and it’s only very slightly sweet. I flattened mine into one large rectangle on the cookie sheet and cut it after it baked, easier and less mess than cutting out circles and it worked fine. Will make again for a healthy snack in lunches or easy breakfast on the go. Would be good with butter and jam if you want to forgo the healthy approach 🙂
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- by: HMVZ
- 6 years ago
These were very crumbly and fell apart when cut or removed from the pan. I made another batch more like a bread by adding 3 eggs and baking it in a pie plate.
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- by: AJOURNI
- 6 years ago
I was pretty uncertain when I pulled them out of the oven, but I actually really like them. I did increase the sugar to a tablespoon, and added a tiny bit of molasses so the baking soda had something to react with.
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- by: Judi Phillips
- 6 years ago
Excellent, but only with a few modifications to ingredients.

To the dry ingredients I added about 1/2 cup of diced Turkish dried apricots, or dried sugared cranberries. Instead of only a teaspoon, I added 1/2 tablespoon of sugar, and 1/2 cup of honey, and mixed the honey w/ 1/2 cup of warm water before mixing into batter. With twice the water the batter stays together much better and is more moist.

Instead of using plain rolled oats I have also used the minute variety which makes for an easier dough to work with.
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- by: Alka
- 6 years ago
This worked out great, and they are so addictive. If one never had them before it?s not actual cakes but rather cracker bread.I am going to have them with goat cheese and salmon and reminisce my Scotland trip. Thank you! I actually prefer them savoury and leave out the sugar completely.
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- by: Audrey
- 5 years ago
Not bad, they’re kinda crumbly, but the toasted oat flavor is great.
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- by: Craig Reed
- 5 years ago
These were so delicious and easy to make. I plan to experiment with adding dried fruit and other ingredients to make them even more yummy.
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- by: Clubeugenia
- 5 years ago
Easy to make. I had been looking for base recipe to make a gluten free version for appetizers. This worked perfectly. Substituted Pillsbury Gluten Free All Purpose blend for wheat flour. Will be making again with fresh rosemary. Thanks!
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- by: Denny Mac
- 4 years ago
Good basic recipe. I substituted 1 1/2 cups of the oats with 3/4 of a cup of steel cut and used smart balance instead of butter to stay away from cholesterol, and one gram of stevia instead of the sugar. I used a processor for the dry ingredients for sake of ease, then put into a bowl and cut the smart balance in with a shortening cutter. I used 3/4 a cup of hot water (steel cut oats are not processed with steam) then rolled out with a rolling pin and used a biscuit cutter. I did use modern technology but most have been in the family for 100 years (not the processor though).
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- by: Ladydi1982
- 3 years ago
Lovely. I added 1/4 of peanut butter and 1/2 t cinnamon too. Great for grabbing on the go.
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- by: Fanny Adams
- 3 years ago
This is the best cheese cracker in the worldAnd I?ve eaten a good amount. This recipe has the authentic taste and texture fir which I?ve been searching. It?s strong enough to hold a goodly dollop of chutney and hefty wedge of cheese and ttoothsome tender and delicious to taste. What more could you want in a cracker? Exactly!
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- by: Greek God Apollo's Farts
- 2 years ago
I love these , it helps if the mixture is too crumbly to add a little extra water just until you can roll it into a ball .
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- by: Metaxis
- 2 years ago
Absolutely not enough instructions to get it right. How much water? 1/4 c warm water was not nearly enough. Added another 1/4c , mixed with hands a bunch. Still really crumbly. Added 1/8c more. Sort of coming together? Scared to add even more water so I turn it out to push into cakes How much oats and flour on the work surface? How thick should they be? Used a 3″ drinking glass, they all stick and are super hard to remove. Whack whack whack .. still, made exactly 12 so the size felt right. Then… 30 minutes in a temperature confirmed oven and still the same color. Another 5 min. Another 5 min. Clearly all the water I had to add affects baking time. Another 5 and I give up. Barely golden at the very edges, baking soda is fresh. Super crumbly and dry. Try to serve with a huge pat of butter and lots of jam. The result was survivable.
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- by: Cookdap Member
- 1 year ago
This must be someone’s idea of a joke? Too much oatmeal and too little water. I had to add almost a full up of water to make this into something besides a crumble mess. Won’t make it again. Baking time increased too. Bad recipe.
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