Scottish Oatcakes

November 14, 2013

Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: A fantasy-worthy breakfast, for when you're not in Scotland.

Scottish oat cakes from ZFood52

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I have this fantasy of traveling around Scotland, visiting Scotch distilleries and tramping about the moors in a really fantastic pair of wellies. In this fantasy, I’m carrying a walking stick and a knapsack stuffed with a canister of milky tea and a tin of oatcakes. I wander to somewhere with a view, and I sit watching the sunrise while munching on oatcakes. I probably also compose a bad poem.

So far this is still just a fantasy...except the oatcakes and milky tea. Those are reality, a very happy, cozy reality. Scottish oatcakes are something like a cross between a cookie and a cracker. I’d put them near the shortbread category. They’re crumbly and gently sweet with a lovely nubbliness from the oats. They’re perfect for a light breakfast, even better for second breakfast.

I like to make mine with salted butter (usually Irish butter, which is probably blasphemous) to give an extra salty punch to highlight the sweet. The oatcakes are plenty flavorful enough to eat plain, but you can also top them with cheese or jam, or cheese and jam -- I like Jarlsberg and raspberry -- or, if nobody’s watching, a smear of Nutella. Add that mug of milky tea and it’s practically fantasy worthy right there.

Oatcakes from Food52

Scottish Oatcakes

Adapted from Epicurious

Makes about 1 1/2 dozen

1 1/2 cup rolled oats
1 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled, salted butter (I like to use Kerrygold) cut into small chunks
1/4 cup buttermilk 

See the full recipe (and save and print it) here.

Photos by Emily Vikre

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.


Hemz7781 March 14, 2014
These were delicious but the high butter content makes them very rich and really just cookies with lots of oats. Not quite the healthy breakfast I was hoping for, but they really were delicious with cheese and a cup of tea.
mommychef November 14, 2013
yum, yum, yum, these were always around our house when I was growing up. I think my mother felt less guilty letting us have them instead of proper cookies but she just cut hers into squares rather roughly after rolling it out. my children must experience these...this weekend!
fiveandspice November 14, 2013
I definitely often just do squares when I'm not feeling up for the whole circle cutting and re-rolling thing. I do the same with biscuits!
AntoniaJames November 14, 2013
Oh how lovely! I've been on the lookout lately for snacks to make for Mr T. These will do quite nicely. ;o) P.S. I'm squarely in the cheese + jam camp, too . . . I'm thinking Manchego and blueberry chutney on these, for a real treat.
fiveandspice November 14, 2013
Thanks AJ! I love, love the Manchego and blueberry chutney idea. Brilliant!
luvcookbooks November 14, 2013
So happy you like cheese and jam, too!
fiveandspice November 14, 2013
It's one of the all time great combinations!
aargersi November 14, 2013
Can I come with you to Scotland? Can we ride horses across the moors? Can we ride horses to Cawdor castle and eat oatcakes and quote Macbeth??
fiveandspice November 14, 2013
Yes, yes please! Or should I say out, out damn spot!