Today I’m sharing one of my favorite family recipes – Scottish Oatcakes. Scottish Oatcakes are slightly sweetened oatmeal biscuits. Once, my mom made a double batch of these oatcakes to take with me on a 5-day high school tour. I was recovering from an ear infection so these bites of comfort made me feel like my mom was still taking care of me while I was away. Fun fact: this was the trip where Brady and I started to develop a personal friendship with each other outside of our friend group.
The recipe only has a few ingredients and doesn’t take too long to pull together. The crucial thing to remember is to slowly mix the wet ingredients into the dry ones. If you over combine, then the mixture gets mushy and you’ll have a much harder time cutting them into cracker pieces. Using a fork during the addition of the wet ingredients can help with this.
These are the perfect little snacks for toddlers – mine loves them! I carry a small baggie in my purse while we’re shopping because, let’s be real, a snacking toddler means that I get to shop in peace. It also doesn’t hurt that they’re a treat for me too.
Scottish Oatcakes are also great for hiking/backpacking trips. We took a batch with us on the most recent backpacking trip we took before Henry was born. They’re quick to make and they hold up well for a hiking trip.
Though these oatcakes make the perfect snack, they are also a good replacement for store-bought breakfast bars. With only dates as a sweetener (no added sugars), it’s healthier than most breakfast or snack bars. I love taking them with me for on-the-go snacking.
When I made this particular batch of Scottish Oatcakes, I pulled out a jar of my peaches only homemade peach butter from the freezer. The pairing was beyond delicious and I finished off the oatcakes and the peach butter before the end of the day – with help, of course!
I like the oatcakes best when they’re still warm from the oven but they should keep well in a sealed container for up to 5 days.
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Scottish Oatcakes
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Category: snack
Description
A hybrid cookie/cracker/biscuit with with Scottish roots.
Ingredients
- 1 cup unbleached all-purpose flour
- 2 cups rolled oats
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup butter (To make vegan: use Miyokos Cultured Vegan Butter -it turns out great!)
- 2–3 large dates
- 1/2 cup milk (use your preferred milk – I like almond milk or oat milk)
Instructions
- Preheat oven to 400 degrees F.
- Combine flour, salt, rolled oats, and cinnamon in a small-medium sized bowl.
- Cut in the butter lightly crumble the butter and the dry ingredients together using either your fingertips or a pastry cutter (make sure you don’t turn it into a dough yet, it should still be light and crumbly).
- Blend 2-3 softened dates (about 1 TBSP) with the almond milk until the dates are fully blended into the milk. Use a fork to slowly stir the almond milk mix into the dry ingredients until a soft dough is formed. Stop adding liquid once the dough has formed, you don’t want the dough to look wet, just combined into a pliable dough.
- Place the dough onto a lightly floured surface and roll it out until it’s 1/3 inch thick. Cut into cracker sized pieces (approximately 1.5-2 inches).
- Bake at 400 degrees F for 12-15 minutes until a light golden color just appears on the edges (the bottom will be a nice golden brown).
- Once cooled, place in a sealed container for up to 5 days.
Keywords: cracker, biscuit, oatmeal, oatcakes, snack, on-the-go
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