Traditional Oatcakes

Traditional oatcakes are crisp, lightly toasted, and wonderfully simple, with a wholesome oat flavor that makes them perfect for both sweet and savory pairings. These classic biscuits have a rustic texture and subtle richness that comes from oats and butter, creating a comforting bake that’s stood the test of time.

They’re easy to make with just a handful of pantry ingredients and are ideal for serving with cheese, soups, jams, or even a smear of butter and honey. Whether enjoyed as a snack or part of a meal, oatcakes are pleasantly versatile.

Ingredients You’ll Need

This recipe relies on basic ingredients to highlight the natural flavor of oats.

• 2 cups rolled oats
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons sugar (optional)
• 2 tablespoons unsalted butter, melted
• Hot water, as needed

How to Make Traditional Oatcakes

1. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, salt, baking soda, and sugar if using.
3. Stir in the melted butter until evenly distributed.
4. Add just enough hot water to form a soft, workable dough.
5. Turn the dough out onto a lightly floured surface and roll it thin.
6. Cut into rounds or wedges and place on the prepared baking sheet.
7. Bake until firm, dry, and lightly golden.
8. Remove from the oven and allow the oatcakes to cool completely before serving.

Tips, Variations & Storage

• Rolling the dough thin helps create crisp oatcakes rather than soft ones.
• Adjust baking time slightly for thicker or thinner oatcakes.
• Omit sugar for a fully savory version.
• Serve with cheese, butter, jam, or alongside soups and stews.
• Store cooled oatcakes in an airtight container at room temperature for up to 1 week.

Frequently Asked Questions

Are oatcakes sweet or savory?
They can be either. This recipe is lightly sweetened but easily adapted to a savory version by omitting the sugar.

Can I use quick oats instead of rolled oats?
Rolled oats provide the best texture, but quick oats can be used for a slightly finer crumb.

Why are my oatcakes soft instead of crisp?
They may need more baking time or thinner rolling. Oatcakes crisp up as they cool.

Can oatcakes be frozen?
Yes, once baked and cooled, oatcakes can be frozen for up to 2 months and thawed at room temperature.

Traditional Oatcakes

Crisp, rustic oatcakes made with simple pantry ingredients. Perfect served with cheese, butter, or jam for a traditional snack or breakfast.

Print Recipe Pin Recipe

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings:12 oatcakes

Calories:120

Ingredients Method Notes

Ingredients

  

• 2 cups rolled oats large-flake or old-fashioned
• ½ teaspoon salt
• ½ cup boiling water approximately
• 3 tablespoons butter melted

Method

 

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a food processor, pulse the oats until they resemble coarse flour. Alternatively, crush them with a rolling pin.
3. Transfer the oats to a bowl and stir in the salt.
4. Add the melted butter and enough boiling water to form a soft but workable dough.
5. Roll the dough out thinly between two sheets of parchment paper.
6. Cut into rounds or squares and transfer to the prepared baking sheet.
7. Bake for 15–20 minutes, turning once halfway through, until golden and crisp.
8. Cool completely before serving to allow the oatcakes to crisp up fully.

Notes

For softer oatcakes, reduce baking time slightly. These oatcakes keep well in an airtight container for up to a week and can be reheated briefly in the oven to restore crispness.