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Scottish Oat Cakes
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Scottish Oat Cakes

A star rating of 4.8 out of 5.36 ratingsRate
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes Pieces
Savory oatcakes (or bannocks) are quintessentially Scottish. Perfect with some hearty cheese, smoked salmon & dill or chutney.


  • 225g oats
  • 60g wholewheat flour
  • 1/2 tsp bicarbonate of soda
  • 60g butter
  • 1 tsp salt
  • 1/2 tsp sugar
  • 60-80ml hot water


  • STEP 1
    Pre-heat the oven to 190C.
  • STEP 2
    Mix together the oats, flour, salt, sugar and bicarbonate of soda.
  • STEP 3
    Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
  • STEP 4
    Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
  • STEP 5
    Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use.
  • STEP 6
    In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :-)
  • STEP 7
    Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.

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A star rating of 4.8 out of 5.36 ratings

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