Elizabeth Beaton’s Oatcakes

Elizabeth Beaton's Oatcakes - close up



2 cups Scottich oatmeal 

1 cup steel cut oats (plus more to sprinkle on top)

2 cups unbleached all purpose flour

1 teaspoon salt

⅓ cup brown sugar

1¼ cups cold butter (I cut it into small cubes)

1 teaspoon baking soda

⅓ cup boiling water


  1. Preheat the oven to 380℉ and line the baking sheets with parchment.
  2. Stir together the Scottish oatmeal, steel cut oats, flour, salt and sugar in a large bowl.
  3. Use a pastry blender or a couple of knives to cut the butter into the flour mixture until crumbly.
  4. Dissolve the soda in the boiling water and stir it into the oat mixture; combining with a fork until all the liquid is incorporated.
  5. Use your hands to gather the dough, gently, into a ball and transfer to a lightly floured surface. Tip: I divided it into two balls and rolled them separately.
  6. Use a rolling pin – with light strokes – to roll the dough to ¼ inch thickness. Try for a rectangular or square shape. Cut the dough into desired shapes (I used a corned beef tin like Mrs. Beaton does!). Tip: Take the leftover bits of dough, reform a ball, reroll and recut to use it all up.
  7. Transfer the cut oatcakes to the parchment paper lined baking sheets, sprinkle the tops with more steel cut oats and bake for 10 to 12 minutes or until golden.
  8. Remove from the oven and let cool on the pans. Once cool, store in an airtight container.
  9. Enjoy with a cuppa or as part of a cheese platter.



Keywords: Elizabeth Beaton's Oatcakes

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