Who says you have to be Scottish to make good oatcakes?  Well you don’t.  Below is a great recipe:


  • 12 oz. oats (340 grams)
  • 1 teaspoon of salt
  • Pinch of bicarbonate soda
  • 1 ½ oz margarine (42 grams, you can use butter, lard, etc.)
  • ¼ pint of boiling water
  1. Place the oats in a bowl. This could be 12 ounces of regular oats or a mixture.  I often use 8 ounces of large oats and 4 ounces of pinhead oats.
  2. Add the salt and bicarbonate soda in a mixing bowl.
  3. In a separate bowl cut the margarine into pieces. Pour over the water and stir until margarine is melted. You can use butter or vegetable fat.
  4. Add to the melted margarine and water to the oatmeal and mix to a dough.
  5. Turn onto a surface sprinkled with oatmeal and knead lightly until smooth.
  6. Dust with oatmeal and roll out to desired thickness. Use a cutter of desired size and cut accordingly.
  7. Place on greased baking sheets.
  8. Bake in 150 degree C preheated oven for 1 hour or until crisp.
  9. Transfer to a wire rack to cool.  Makes about 16


 Variations –  you add herbs, vary oats, etc.