Cheesy Scottish Oatcakes

Name: Cheesy Scottish Oatcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, British
Ingredients: 140 g rolled oats or porridge oats; 140 g oatmeal (fine, medium or coarse) plus, optionally, extra for rolling out.; ¾ tsp salt; 100 g mature Cheddar cheese grated; ¼ tsp black pepper; 75 g butter melted; 100-120 ml boiling water; wholemeal flour for rolling out optional: see Recipe Note #2

9 steps

Prep:15minCook:30min

Easy to make and with simple ingredients this cheesy take on a traditional savoury biscuit or cracker is wickedly good! Enjoy as part of a cheeseboard, at anytime instead of bread, or as snack just as they are.

Updated at: Sun, 19 May 2024 18:43:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories199.7 kcal (10%)

Total Fat10.8 g (15%)

Carbs21 g (8%)

Sugars0.5 g (1%)

Protein6.2 g (12%)

Sodium241.5 mg (12%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

140grolled oats

or porridge oats

140goatmeal

fine, medium or coarse, plus, optionally, extra for rolling out

¾ tspsalt

100gmature Cheddar cheese

grated

¼ tspblack pepper

75gbutter

melted

100mlwater

boiling

wholemeal flour

for rolling out optional

Instructions

Step 1

Preheat the oven to 160C Fan.

Step 2

Line 2 baking trays with baking parchment or greaseproof paper.

Step 3

Mix in a bowl the oats, oatmeal, Cheddar cheese, salt and pepper, then make a well in the centre. Pour the melted butter into the well, along with 100ml of boiling water.

mature Cheddar cheese100g

rolled oats140g

salt¾ tsp

black pepper¼ tsp

butter75g

water100ml

Step 4

Stir quickly to bring the mixture together into a firm dough. Add a little more boiling water or oatmeal if necessary.

Step 5

Dust your worksurface with oatmeal or wholemeal flour (wholemeal flour is less sticky and easier to work with) then transfer the dough onto it.

Step 6

Sprinkle the dough and a rolling pin with oatmeal or wholemeal flour and roll out 3-4 mm thick. If the dough starts to come apart at the edges, just push it back together with your hands.

Step 7

Cut out oatcakes using a 6-7cm cutter then, using a round bladed knife to help you lift them from the worksurface, transfer to the baking trays. Bring together the scraps and re-roll to make more oatcakes until all the dough is used up. Tip: the oat dough can be very 'thirsty': you may need to add a little more water when bringing together the scraps, especially if you've added a lot of oatmeal or flour to your worksurface.

Step 8

Put the trays in the preheated oven and bake until golden and cooked all the way through. Unless you've rolled the dough very thickly, this should take 25-30 minutes. Check after 15 minutes and reduce the oven temperature a little if the oatcakes are browning too quickly. Thicker oatcakes may benefit from being turned over partway through.

Step 9

Transfer the oatcakes to a wire rack to cool. When completely cold, store in an airtight container. Should keep at least a month.