These Scottish Rosemary Oatcakes with black pepper are the perfect tea time snack. Serve them with a cheeseboard and chutney for a fancy treat!
- What are Scottish Oatcakes
- Rosemary Oatcakes Ingredients
- How to make Rosemary Oatcakes
- Serving Suggestion
- Storage
- FAQs
- Other easy baking recipes
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.
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
Lavender Scones
Pumpkin Scones
Baked Eggless Cheesecake
Vegan Olive Oil Cake
Coconut Cookies
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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.
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.
Oats chewdo healthy treat for young and old. I did not deep fry the oats, just roasted in a little oil. So not crunchy as much as the Cornflakes or Sprouted Beans and Cornflakes chewdo but still the taste remains marvellous ! Little tangy, sweet and spicy , A super tasty anytime snack ready in jiffy !
You will need :-
- 1 cup oats ( try using JUMBO so doesn’t get mushed up )
- 1/2 cup assorted nuts ( I used cashew and peanuts )
- 1/4 cup yellow raisins
- 2 tbsp. sesame seeds
- 2-3 tbsp. oil
- 3-4 green chillies round cut
- 10-12 fresh curry leaves
- 1 tsp. whole spices like cinnamon and cloves
- 1/2 tsp. turmeric powder
- 1 tsp. red chilli powder
- Salt to taste
- 2-3 tbsp. castor sugar
- 1 tsp. limbu na phool ( crushed citric acid )
Method :- Roast cashews and peanuts in a pan till nice and crunchy. Now roast oats with one tbsp. oil in a heavy based pan till light golden on a low heat. Transfer into another bowl. Add roasted nuts, raisins, sugar, salt, red chilli and turmeric powder and citric acid and mix well. Heat remaining oil in a small pan, add cloves and cinnamon and fry for few seconds, remove from the oil and add into oats bowl. In remaining hot oil add curry leaves and fry till little crispier, remove and add in to the cereal bowl. In same oil add green chillies and fry till they are crispy and add sesame seeds ( be careful chilli seeds might pop out ) pour oil, chillies and sesame seeds in to the oats mixture. Gently give it a good mix with your hands, so all the spices and sugar coats over the oats really well . Check the seasoning, adjust the taste. Mixture should be tangy, sweet and spicy. Give another good mix. When the cereal mixtures cool down transfer into a air tight container. Best to finish in one week.
