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Old-fashioned Scottish Oatcakes

Oatcakes are a cross between a cookie and a savory cracker. Eat them as plain cookies, sandwich two together with jam or date filling, or use them as a base for hors d'oeuvres.
Course Cookies
Keyword oatcakes
My Island Bistro Kitchen Barbara99


  • 1 cup shortening, softened at room temperature
  • 1 cup white sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 cups old-fashioned rolled oats (not instant)


  1. Assemble ingredients.
  2. Preheat oven to 350°. Line baking sheets with parchment paper.
  3. With electric mixer, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
  4. 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 rolled oats. Stir well.
  5. On lightly floured work surface, roll dough thin – between ⅛” and ¼” thick. Cut into 2” circles or squares. Gather and re-roll scraps to cut out remaining oatcakes. Place on prepared baking sheets, spacing oatcakes about 1½“ apart.
  6. Bake 10 minutes. Let oatcakes rest on baking sheets for 3-4 minutes then transfer to wire cooling rack.