Scottish Oatcakes

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Recipe Information

Recipe Created By: Anna McCartney


4 oz medium pinhead oats (see below)
1 Tbsp melted beef dripping, bacon fat, or vegetable oil
pinch salt
2-3 Tbsp boiling water


Sprinkle a baking board with medium oatmeal. Mix ingredients together and form into a ball. Place this onto a baking board that has been sprinkled with a little medium oatmeal and roll out the mixture into a round that is about 1/4″ thick.

Cut into 4 triangles. Work quickly, since the mixture becomes difficult to work with if it becomes cold. (It will break and crack.)

Put the oatcakes on a hot griddle and bake on one side only. Once the edges curl, they are cooked and now must be placed on a rack or a tea towel and allowed to dry off in a warm room (or in the oven on a rack).


Pinhead oats are steel cut oats. This is not the same as rolled oats.

This is a traditional Scottish recipe, and is normally eaten with cheese, butter, or (non-traditionally, by Anna’s son) hummus.



In the recent past oatcake manufacturers have added extra ingredients to their oatcakes to extend the range available in shops. These include mixed herbs, ground black pepper or even cheese. Once you have tried plain oatcakes why not try experimenting with the ingredients.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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