Scottish Oatcakes

Scottish Oatcakes


2 people made this

These are really good served warm and drizzled with honey. Stored in an airtight container they can last up to 2 weeks.


Serves: 9 

  • 1 1/2 cups (165g) instant/quick oats
  • 1 cup (125g) plain flour
  • 1/2 cup (110g) sugar
  • 1/2 cup baking soda
  • 125g butter
  • 1/4 cup (65ml) (+ a little more if needed) buttermilk
  • 1/2 to 1 teaspoon cinnamon , optional

Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Preheat oven to 180 degrees C. Grease 2 baking sheets.
  2. Place oats in large bowl and sift together the flour, sugar, soda, salt and cinnamon. Rub in the flour until mix looks coarse.
  3. Add the buttermilk and stir until the mix is doughy.
  4. Roll it out on floured surface to about 1/2 cm.
  5. Cut out using a 5cm (approx) round cookie cutter or top of a cup. Gather up the scraps and re-roll till all the dough is used up. Lay the biscuits out on the baking tray with a little space in between.
  6. Bake until edges are pale golden-10-12 minutes. Transfer to racks to cool.

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Reviews (2)


These sounded great and easy to make. I had all the ingredients at hand. While making I realised that the amount of Baking Soda was way too much but followed the recipe anyway. They were bitter and awful (due to the baking soda no doubt) and I've wasted all the ingredients and my time. This recipe clearly was not tested and the one review and 5 'likes' are obviously fake. There is also a typo in the instructions that says rub in flour when it should read butter. Not happy at all. Whoever put the recipe up please amend it to reflect correct amounts and save other people wasting their time and money. A real shame as they could've been good. - 24 Feb 2012


These were delicious - particularly straight out of the oven, drizzled with honey. - 22 Feb 2010

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