Scottish Oatcakes Recipe


  • 140g rolled oats (porridge oats)
  • 140g medium oatmeal (provides a desirable texture)
  • 3/4 tsp salt
  • 75g butter, melted (you can use olive oil for a lighter flavor)
  • 100-150ml boiling water (start with less and add more if needed)
  • Extra oatmeal or flour for rolling



  • Preheat oven: Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
  • Combine dry ingredients: In a large bowl, mix the rolled oats, oatmeal, and salt thoroughly.

Making the Dough:

  • Add melted butter: Create a well in the center of the dry ingredients and pour in the melted butter.
  • Add boiling water gradually: Start with 100ml of boiling water and stir quickly, incorporating the water into the oat mixture. Add more water gradually as needed until a firm, but not overly sticky, dough forms.

Shaping and Baking:

  • Prepare work surface: Lightly dust a clean work surface with oatmeal or flour to prevent sticking.
  • Roll out the dough: Divide the dough into three portions. Roll out one portion at a time to a thickness of about 3-5mm (roughly 1/8 – 1/4 inch).
  • Cut into shapes: Use a cookie cutter, glass, or a knife to cut the dough into rounds or triangles (traditional “farls”).
  • Bake: Carefully transfer the oatcakes to the prepared baking sheets. Bake for 15-20 minutes, or until golden brown and slightly crisp. Flip the oatcakes halfway through baking time for even browning.
  • Cool: Let the oatcakes cool slightly on the baking sheet before transferring them to a wire rack to cool completely.


  • Texture: For a finer texture, grind half the oats in a food processor before mixing.
  • Storage: Store oatcakes in an airtight container at room temperature for up to a week.
  • Serving: Enjoy your homemade oatcakes with classic toppings like cheese, smoked salmon, honey, or jam.


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