Best 5 Sweet Oatcakes Recipes

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Indulge in the delectable goodness of sweet oatcakes, a traditional Scottish treat that combines the wholesome goodness of oats with the irresistible allure of sweetness. These delectable biscuits are a symphony of flavors and textures, offering a delightful crunch with every bite. They are perfect for a quick breakfast, a satisfying snack, or a delightful accompaniment to your favorite cup of tea. With variations ranging from classic plain oatcakes to indulgent chocolate chip and tangy lemon variations, there's an oatcake for every palate. Embark on a culinary journey through this article, where you'll discover a treasure trove of sweet oatcake recipes, each offering a unique twist on this beloved Scottish classic.

Let's cook with our recipes!

OATCAKES



Oatcakes image

Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.

Provided by EArlene

Categories     Bread     Quick Bread Recipes     Biscuits

Time 45m

Yield 12

Number Of Ingredients 7

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

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
  • 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.
  • 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.
  • Bake in the preheated oven until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 199 calories, Carbohydrate 24.7 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 351.3 mg, Sugar 0.6 g

WALNUT & RAISIN OATCAKES



Walnut & raisin oatcakes image

Quick and easy to make, these biscuits will add a flourish to the final Christmas course

Provided by Good Food team

Time 35m

Yield Makes 40

Number Of Ingredients 9

¼ tsp baking powder
4 tbsp milk
175g soft butter
100g caster sugar
300g rolled oats
140g wholemeal flour
50g raisins , roughly chopped
50g walnut , finely chopped
oil , for greasing

Steps:

  • Heat oven to 180C/160C fan/gas 4. Dissolve the baking powder in the milk. Beat the butter and sugar until pale and creamy, then mix in the oats, flour, raisins, walnuts and milk to make a stiff dough.
  • Tip the dough onto lightly floured surface and roll out until about 1cm thick. Cut into circles with a 5cm pastry cutter, place on an oiled baking sheet, then bake for 15 mins until lightly golden. Leave to cool, then serve with cheese. Can be baked up to 2 days ahead and kept in an airtight container until serving.

Nutrition Facts : Calories 94 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium

SCOTTISH OATCAKES



Scottish oatcakes image

Forget shop-bought and make your own oatcakes. Perfect for serving with cheese or your favourite dips, they're easy to make, with a just a few simple ingredients

Provided by Katie Hiscock

Categories     Side dish, Snack

Time 40m

Yield Makes 16 oatcakes plus trimmings

Number Of Ingredients 6

225g oats
60g wholemeal flour, plus extra for dusting
1 tsp salt
½ tsp sugar
½ tsp bicarbonate of soda
60g butter

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Mix together the oats, flour, salt, sugar and bicarbonate of soda. Add the butter, then rub together until it's the consistency of large breadcrumbs.
  • Gradually pour in 60-90ml water from a recently boiled kettle, stirring until it forms a thick dough.
  • Sprinkle some extra flour on a work surface and roll out the dough to about ½cm thickness. Use a cookie cutter to cut out about 16 rounds (the final number of oatcakes depends on the size of cutter you use).
  • Place the oatcakes on a baking tray and bake for 20 mins or until golden.

Nutrition Facts : Calories 99 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.46 milligram of sodium

SCOTTISH OATCAKES



Scottish Oatcakes image

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

1 1/2 cups old-fashioned oats
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into pieces
1/4 cup buttermilk

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.)

OATCAKES



Oatcakes image

An easy Oatcakes recipe.

Categories     Bread     Dairy     Breakfast     Brunch     Bake     Oat     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 36 oatcakes

Number Of Ingredients 7

2 cups old-fashioned rolled oats
2 sticks (1 cup) unsalted butter
2 cups whole-wheat flour
2 teaspoons baking powder
1 1/2 tablespoons packed light brown sugar
1 teaspoon salt
1/2 cup milk

Steps:

  • Preheat oven to 350° F. and butter 2 large baking sheets.
  • In a food processor pulse oats until finely chopped. Cut butter into bits. Add butter to oats with all remaining ingredients except milk and pulse until mixture resembles coarse meal. Add milk and pulse until mixture just forms a dough.
  • On a lightly floured surface halve dough and wrap 1 half in plastic wrap. Roll out remaining dough 1/8 inch thick (about a 14-inch round) and with a 3-inch fluted round cutter cut out about 18 oatcakes.
  • On baking sheets arrange oatcakes about 3/4 inch apart and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pale golden, about 20 minutes. Transfer oatcakes to a rack to cool completely. Make more oatcakes with remaining dough in same manner. Oatcakes may be made 1 week ahead and kept in an airtight container at room temperature.

Tips:

  • Use good quality oats for the best flavor and texture.
  • If you don't have a food processor, you can grind the oats in a blender or coffee grinder.
  • Be sure to measure the oats correctly. Too much oats will make the oatcakes dry and crumbly.
  • If the dough is too dry, add a little more milk or water. If it's too wet, add a little more oats.
  • Don't overmix the dough. Overmixing will make the oatcakes tough.
  • Let the dough rest for at least 30 minutes before rolling it out. This will help the oats absorb the liquid and make the dough easier to work with.
  • Roll out the dough thinly. This will help the oatcakes cook evenly.
  • Cook the oatcakes over medium heat. This will help them cook through without burning.
  • Serve the oatcakes warm or at room temperature. They can be enjoyed on their own or with your favorite toppings, such as butter, jam, or fruit.

Conclusion:

Sweet oatcakes are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or a snack. They're a good source of fiber and whole grains, and they're also a good way to use up leftover oats. With a few simple ingredients and a little time, you can make your own delicious sweet oatcakes at home.

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