Best 3 Scottish Oatcakes Recipes
Scottish oatcakes are a traditional Scottish flatbread made with oatmeal, flour, salt, and water. They are typically thin and crispy, and can be cooked on a griddle or in a frying pan. Oatcakes have a slightly nutty flavor and a chewy texture, and are often served with butter, cheese, or jam. They can also be used as a base for toppings such as eggs, bacon, or smoked salmon. This article provides recipes for three different types of Scottish oatcakes: traditional, vegan, and gluten-free. The traditional recipe uses butter and milk, while the vegan recipe uses plant-based alternatives such as vegan butter and almond milk. The gluten-free recipe uses a blend of gluten-free flours, such as oat flour, almond flour, and tapioca flour. All three recipes are easy to follow and can be made in under an hour. Whether you are looking for a traditional Scottish breakfast or a healthy and delicious snack, these oatcakes are sure to please.
Here are our top 3 tried and tested recipes!
SCOTTISH OATCAKES
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Provided by Grace Gordon
Categories Bread Milk/Cream Breakfast Bake Oat Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
- Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
SCOTTISH OATCAKES
The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
- Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
- Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 15.2 g, Cholesterol 105.7 mg, Fat 24.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 14.4 g, Sodium 291.5 mg, Sugar 1.3 g
SCOTTISH OATCAKES
If you're looking for food from Scotland you can't ignore the oatcake. This is what Scots have with their tea. Not only delicious, but full of fiber and good for you! Recipe & photo: hubpages.com
Provided by Ellen Bales
Categories Other Snacks
Time 45m
Number Of Ingredients 7
Steps:
- 1. In a very large bowl, mix the first six ingredients together.
- 2. Sprinkle water, a little at a time, over mixed dry ingredients and work mixture with your hands until a ball forms.
- 3. Press into a buttered 9x13" pan until mixture is 1/2" to 1" thick.
- 4. Bake in a preheated 325-degree oven until golden brown, or about 30 minutes.
- 5. NOTE: May be served warm with butter or butter and hot syrup, either as a tea cake or as a breakfast bread. They may also be served cold with butter or jam.
Tips:
- Use a food processor to quickly and easily combine the ingredients for the oatcakes.
- Be sure to use cold butter when making the oatcakes, as this will help to keep them from spreading too much in the oven.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Oatcakes can be cooked on a griddle or in a frying pan over medium heat. If you're cooking them on a griddle, be sure to grease it lightly first.
- Oatcakes are best served warm, but they can also be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Scottish oatcakes are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your own taste. Whether you like them plain or topped with your favorite spreads and fillings, oatcakes are a hearty and satisfying meal that everyone will enjoy.
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