Karl’s Scottish Oatcakes

I had leftover lamb fat from making Scotch broth. I decided that oak cakes would be a good compliment to this stew. I use only a pinch of salt, because I am on a low salt diet. You may use as much as a quarter teaspoon. How much fat you may use is also a personal choice, you may use as little as one tablespoon. It is also not really necessary to brush them with fat, as I did, a Pam-ed baking sheet will work as well.

Karl’s Scottish Oatcakes

Karl’s Scottish Oatcakes

Karl’s Scottish Oatcakes


1½ cups oatmeal
Pinch Kosher salt
¼ tsp. baking soda
2+ Tbs. lamb fat (or butter, for Vegan use canola oil)
½ cup hot water
extra oatmeal flour (or wheat flour)


1. Place the oatmeal, salt and baking soda into a quart plastic bag.

Tip: If you wish, toast the oatmeal in a small pan until it has started to turn brown and nutty.

2. Melt the lamb fat in the micro wave for 15 seconds and pour it into the bag.

Tip: For vegan oat cakes, use neutral oil like canola not strong flavored oils like olive.

3. Add the hot water to the bag. Press most of the air out of the bag and seal it.

4. Knead and mash the contents of the bag thoroughly.

Tip: You are trying to break many of the oat flakes up to make a thick paste. Let the dough rest for 15 minutes, so that the oats may absorb all of the water.

5. Preheat the oven to 350° F.

6. Use a spatula to push the dough to the bottom of the bag and then divide it into two equal balls.

7. Flour a bread board and turn one ball out onto the work surface. Dust the top of the dough ball with flour.

Tip: You are not trying to add more flour to the dough. The flour is just to make the surface of the wet dough less sticky and easier to work with.

8. Pat the dough into a 6 inch round 1/8 of an inch thick. Lightly brush the top with melted lamb fat (or butter).

9. Place the disk on an ungreased baking sheet, fat side down.

10. Cut the disk into quarters and pull them apart slightly.

Tip: I use a board scrapper to do this. The blunt edge does not damage the baking sheet.

11. Repeat steps 7 to 10 with the second dough ball.

Tip: If you wish you may lightly brush the tops with more lamb fat. This recipe is not meant to be low fat, but if you wish you can make it so by cutting the fat in half and using a spray to coat the baking sheet.

12. Place the baking sheet in the oven and bake for 25-30 minutes, until the oat cakes are well browned.

Tip: The baking time will be less if you have pre-toasted the oats. Do not let the cakes burn, but you do want them well browned and crisp. Underdone and they will be gummy, overly chewy, and tasteless.


Filed under bread, Breakfast, Side Dishes, Vegan

2 responses to “Karl’s Scottish Oatcakes

  1. Pingback: Karl’s Scotch Broth | Jabberwocky Stew

  2. Pingback: Karl’s Scotch Lamb and Barley Stew (a Scotch Broth) | Jabberwocky Stew

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