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Oatcakes

Yield16 Servings

In Great Britain, crisp, thin oatcakes are often served with butter and preserves or cheese.

Oatcakes recipe

 1 cup quick-cooking rolled oats (not instant)
 ½ cup unbleached white flour
 ½ cup whole wheat flour
 Generous pinch of salt
 6 tablespoons vegan or dairy butter
 3 tablespoons cold water
1

Combine rolled oats, flours, and salt. Cut butter into dry ingredients until coarse-textured. Add water, one tablespoon at a time, to form a dough that just holds together. Add a little more water, if necessary.

2

Turn onto a lightly floured smooth surface. Roll to ⅛-inch thickness. Cut into 2½-inch squares or use a cookie cutter to cut into 3-inch circles.

3

Bake on an ungreased cookie sheet at 375ᵒ F. for 12 to 15 minutes or until lightly browned. Cool on wire racks. Store in a tightly sealed container to retain crispness.

Nutrition Facts

Servings 16