Old-Fashioned Scottish Oatcakes


Old-fashioned Oatcakes served with Brie and J.J. Stewart's Cranberry Champagne and Crystalized Ginger Preserves
Old-fashioned Oatcakes served with Brie and J.J. Stewart’s Cranberry Champagne and Crystalized Ginger Preserves

Oatcakes are very versatile and take such basic, simple ingredients.  A cross between a cookie and a cracker, they are savory bites and are not overly sweet.  In fact, I would describe these artisan cookies/crackers as having a nice short, crisp texture.  Scottish in origin, oatcakes probably made their debut in Canada when they arrived along with Scottish immigrants.

Oatcakes can be eaten as plain cookies or sandwiched together with jam or date filling.  They can be consumed as crackers served with various condiments such as tangy gourmet preserves and marmalades alongside cheese, such as Brie.  Here I am serving them with J.J. Stewart’s Cranberry Champagne and Crystalized Ginger Preserves made in Stratford, PEI.  You can read the story I wrote earlier on J.J. Stewart’s products by clicking here.

This product is a bit sharp and tangy and goes particularly well with a plain oatcake and Brie cheese.   Whatever preserve, jam, or marmalade you serve with these, make sure it is not runny.  It needs to be fairly thick consistency so it will stay in place atop the oatcake. Choosing a bright red jam makes these colorful savories!

Oatcakes can also be dipped in chocolate.  And, yes, they can even find their way onto an afternoon tea table because they taste especially good with a fine cup of tea.  In fact, I served them at my Tartan Day Afternoon Tea this year.

Oatcakes at Afternoon Tea
Oatcakes at Afternoon Tea


Old-fashioned Savory Oatcakes


1 cup shortening

1 cup white sugar

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking soda

¼ tsp salt

2 cups oatmeal (not instant)


Assemble ingredients.

Oatcake Ingredients
Oatcake Ingredients

Preheat oven to 350°.

With electric mixer, cream shortening and sugar.

Add eggs, one at a time, beating well after each addition.  Blend in vanilla.

In separate bowl, mix flour, baking soda, and salt.

With mixer at lowest speed, gradually add the flour mixture until combined.

Remove bowl from mixer and, using a wooden spoon, add the oatmeal.  Stir well.

Roll out dough thin – between ⅛” and ¼” thick.  Cut into 2” circles or squares.

Place on parchment-lined baking sheets.

Bake 10 minutes.  Remove from oven an let set on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Oatcakes freeze very well.  They are a great staple to have on hand along with a good quality preserve or marmalade so, when company drops in unexpectedly, it is quick and easy to pull together some refreshments.  Set out the bottle of preserve, a stack of oatcakes, some favorite cheese, and fresh fruit and you have a savory snack food!


Pin Me To Pinterest!


Scottish Oatcakes

Thank you for visiting “the Bistro” today.

There are lots of ways to connect with “the Bistro” through social media:

Join My Island Bistro Kitchen on Facebook

Follow the Bistro’s tweets on twitter @PEIBistro

Find the Bistro on Pinterest at “Island Bistro Kitchen”

Follow along on Instagram at “peibistro”