Scottish Oat Cakes (like Walkers Highland Oatcakes)

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 28 mins
  • Total Time: 38 mins
  • Yield: About 2 dozen 1x


  • 2 cups rolled oats (certified gluten-free as needed)
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/4 cup unsalted butter, melted (or virgin coconut oil for vegan option)
  • 2 tablespoons honey (use maple syrup or brown rice syrup for vegan option)
  • 1/2 cup hot (not boiling) water, divided
  • oat flour for rolling (simply grind more oats)


  1. Preheat oven to 325F. Line a large rimmed baking sheet with parchment paper
  2. In a food processor, process the oats until coarsely ground. Transfer to a large bowl; stir in the baking powder, and salt.
  3. Stir the melted butter and honey into oat mixture. Stir with a wooden spoon until just blended. Stir in half of the hot water; add more hot water as needed to form a cohesive dough.
  4. Turn dough out onto a floured surface and roll out into a 1/4-inch-thickness.
  5. Using a 2-1/2 inch round cookie cutter, cut dough into circles, then transfer to prepared baking sheet. Repeat process with dough scraps.
  6. Bake in preheated oven for 23 to 28 minutes until golden and set at edges. Let cool on sheet on a wire rack for 5 minutes, then transfer to the rack. Serve warm or let cool completely.

  • Category: cracker, biscuit
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