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
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.
Other easy baking recipes
Lavender Scones Pumpkin Scones Baked Eggless Cheesecake Vegan Olive Oil Cake Coconut Cookies As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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