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Super easy recipe for Scottish Oatcakes With Cheddar Cheese

Super easy recipe for Scottish Oatcakes With Cheddar Cheese

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Guys, how good are Scottish Oatcakes? They’re buttery, crumbly, just oh so very tasty. And the best thing? They’re incredible easy to make and you probably have all the ingredients at home already!

My Mum bought home a pack of oatcake men which got gobbled up within seconds. So I used the following recipe to create a few more Scottish Oatcakes that would feed my cravings for more.

These have some cheddar cheese in them which makes them all the more moorish if you ask me.

scottish oatcake recipe

How to make Cheesy Scottish Oatcakes

scottish oatcake recipe

This recipe takes under 30 minutes from start to finish and the chances are you already have everything you need in your cupboard or fridge.

Feel free to get creative with the flavours you include, or just stick to traditional cheddar cheese flavour!

Ingredients for the oatcakes

  • 220g rolled oats
  • 30g melted butter
  • 100ml hot (not boiling) water
  • 100g cheddar cheese, grated
  • A pinch of salt & a good grinding of black pepper

Method for making Scottish Oatcakes

  • Pre-heat oven to 190 degree celcius
  • Simply put your oats in a blender to make them finer.
  • Pour over the melted butter and mix together.
  • Then, add the cheese, salt and black pepper and finally add the water.
  • Mix this all together until the mixture combines and looks a bit like a dough.
  • Roll this out on to a floured surface and roll until about 3-5mm thick.
  • Take your favourite cutter and place the shapes on a lined baking tray.
  • At this point you real cheese lovers could grate some more cheese over the top – parmesan would probably work well!
  • Put into the oven at 190 degrees and bake for 15-20 minutes.

Eat with pretty much anything, or just on their own!

Not only was this my first time at making oatcakes, but I also put a bit more effort in with styling my photos; what do you think?

Useful equipment for making Scottish Oatcakes

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Peter Wharton

Thursday 22nd of August 2019

You miss one bit of equipment. I cut two strips of 4 mm thick plywood, cut and sanded, about 40 cm long and 2 cm wide, then covered in aluminium foil. These I put either side of the oat mixture wide enough apart for the roller to rest on and I place a plastic bag over the mix and the strips. The plastic bag i wipe after each use and keep in the fridge to reuse it each time. The roller then rests on the plywood and is an easy way to get 4 mm thick oatcakes, without even getting oat mixture on roller. Good recipe, too. Thanks to your Mum — and you, Hannah!