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+ servings

Stone-Milled Scottish Oatcakes

These little crackers are wonderful on their own and excellent served with jam. They also make a perfect, whole grain base for hors d’oeuvres.

Course Snack
Cuisine Scottish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 12 cakes
Calories 56 kcal
Author Bob's Red Mill


  • 1-1/3 cups plus 2 tablespoons Bob’s Red Mill® organic Scottish oatmeal divided
  • ½ cup Bob’s Red Mill® organic whole wheat pastry flour
  • ¾ teaspoon unprocessed sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ cup melted butter
  • 1/4 - 1/3 cup hot water


  1. Preheat oven to 325°F. Place 1-1/3 cups of the Scottish oatmeal in a bowl with flour, sugar, salt and baking powder; stir until combined. Add butter and stir until evenly distributed. Mixing with a fork, drizzle in water until a soft dough just comes together. Pat dough into a ball, then flatten slightly.
  2. Sprinkle remaining 2 tablespoons oats on a cutting board. Roll dough out ¼ inch thick. With a 2 to 3 inch round cutter, cut dough into rounds. Re-roll and cut scraps. Place oatcakes about ¼ inch apart on a greased baking sheet.
  3. Bake at 325°F until Scottish Oatcakes are golden, approximately 25 minutes. Let cool on a rack. Makes 12 - 15 oatcakes.