These Scottish Rosemary Oatcakes with black pepper are the perfect tea time snack. Serve them with a cheeseboard and chutney for a fancy treat!
Table of contents
What are Scottish Oatcakes
Scottish oatcakes are a traditional type of oat-based biscuit or cracker that originates from Scotland.
The main ingredients for Scottish oatcakes typically include oats, butter, and salt. They are mixed together to form a dough, then rolled out and cut into rounds or triangles. The oatcakes are then cooked on a griddle until they are crisp and golden brown.
Scottish oatcakes have a slightly nutty and hearty flavor due to the oats, and they can vary in thickness from thin and crisp to thicker and more chewy, depending on personal preference and regional variations.
They can be enjoyed on their own, served with cheese, chutney, butter, or jam, and are often considered a part of traditional Scottish breakfasts.
Oatcakes have gained popularity around the world due to their wholesome and nutritious qualities.
They are a healthy snack option because oats are high in fiber and provide slow release energy.
Commercially produced oatcakes can also include additional ingredients such as seeds, nuts, and herbs to add extra flavor and texture.
When thyme flourishes in our vegetable patch, we love to bake these super easy Vegan Thyme Oatcakes too!
Rosemary Oatcakes Ingredients
Recipe adapted from Tesco Food.
Rolled oats or porridge oats
Whole meal flour - you can also use plain flour or gluten-free flour. Why not try this multigrain atta
Sea salt
Black pepper - freshly ground
Rosemary leaves - fresh rosemary finely chopped
Use leftover rosemary in this Rosemary, Grape and Goats Cheese Focaccia.
Sunflower oil or any other flavourless oil
Caster sugar
Hot water
How to make Rosemary Oatcakes
Preheat the gas oven to mark 5.
Lightly oil a baking tray or line with parchment paper.
Place oats and flour in a mixing bowl and add salt, sugar, rosemary and pepper.
Mix together and add oil and add water little by little and form a soft dough.
Lightly dust a clean work surface with a little flour and roll out the dough to about 5mm (1⁄4in) thick.
Stamp out circles using a cookie cutter.
Arrange on baking sheets and bake for around 20-30 minutes or until very light golden.
Allow to cool completely.
Serving Suggestion
Enjoy Scottish oatcakes with a cheese board and chutney. A mild cheddar and this red pepper and chili chutney for cheese has to be my favourite combination!
Alternatively, I love these as they are with a strong cup of tea.
Storage
Oatcakes can be stored in a air tight container at room temperature. They will stay fresh up to one week.
Ensure they have totally cooled before storing.
FAQs
Yes, you can make the dough in advance and keep it for up to 48 hours. Wrap the dough in cling film and chill in the fridge.
Other easy baking recipes
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Scottish Rosemary and Black Pepper Oatcakes
Equipment
- 1 Mixing bowl
- 2 Baking trays
- 1 oven
Ingredients
- 225 gram oats rolled
- 60 gram whole meal flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper freshly ground
- 2 teaspoon rosemary leaves finely chopped
- 70 milliliter sunflower oil
- 1 teaspoon caster sugar
- 180 milliliter hot water
Instructions
- Preheat the gas oven to mark 5.
- Lightly oil 2 baking trays or lined with baking paper.
- Place 225 gram oats and 60 gram whole meal flour in a mixing bowl and add 1 teaspoon sea salt, 1 teaspoon caster sugar, 2 teaspoon rosemary and 1 teaspoon black pepper
- Mix together and add 70 milliliter sunflower oil and add 180 milliliter hot water little by little and form a soft dough.
- Lightly dust a clean work surface with a little flour and roll out the dough to about 5mm (1⁄4in) thick.
- Stamp out 32 x 6cm (2 1⁄2in) circles using a pastry cutter.
- Arrange on baking sheets and bake for 20-30 minutes or until very light golden.
- Let them to cool completely.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hamaree Rasoi says
Lovely and asthetic pics of oatcakes. Lovely preparation.
Deepa
Sumee says
They look so good... Love all your clicks.. I found it interesting to read your way of cooking., that's how I was, even when I would taste something new, I would guess the things in it and would recreate without asking how.. But once kids started growing and I started to bake, I realized that measurement are necessary in these.. :o)
KrithisKitchen says
They are so very pretty Jags.. I am addicted to rosemary these days..
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Javelin Warrior says
You're right - when it comes to cooking, I love when I can just approximate and season to taste and not stress about precision. I do love to bake, but somehow I'm ok with the precision required... These oatcakes sound very tasty and I love the use of rosemary...
Mayuri Patel says
Healthy recipe. The photos are very good. Thanks for sharing the recipe.
cookingwithsapana says
W'd earful clicks and the oatcake looks delicious !