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Traditional Oatcakes

Crisp, rustic oatcakes made with simple pantry ingredients. Perfect served with cheese, butter, or jam for a traditional snack or breakfast.
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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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.