Mackinley’s Scottish Oatcakes

Mackinley’s Scottish Oatcakes can be a great snack with gestational diabetes, especially with butter, cheese, peanut butter or butter and my chia seed jam.

My eldest son, Mackinley had a school project to make something using a traditional Scottish ingredient and so he decided to use Scottish rolled oats. He agreed he would make them, then I would photograph and share the recipe with you all!

We divided the dough into 2 batches to make half of them plain & half cheesy.

Mackinley’s Scottish Oatcakes are so simple to make, require very little ingredients which you can source really easily and at little cost. So give them a go ladies!

You can use the rolled oats as they are, but the texture of the oatcakes will be more crunchy. We started by grinding our oats down in a food processor to give a finer texture

Mackinley's Scottish Oatcakes
Print Recipe
Servings Prep Time
24 oatcakes (approx. 6cm diameter) 15 minutes
Cook Time
20 minutes
Servings Prep Time
24 oatcakes (approx. 6cm diameter) 15 minutes
Cook Time
20 minutes
Mackinley's Scottish Oatcakes
Print Recipe
Servings Prep Time
24 oatcakes (approx. 6cm diameter) 15 minutes
Cook Time
20 minutes
Servings Prep Time
24 oatcakes (approx. 6cm diameter) 15 minutes
Cook Time
20 minutes
Ingredients
For the Scottish Oatcakes
For Sweet Scottish Oatcakes
For Savoury Scottish Oatcakes
Servings: oatcakes (approx. 6cm diameter)
Instructions
  1. Preheat the oven to 170°c (fan assisted)
  2. (Optional) Blitz the oats to a finer texture in a food processor
  3. Add the oats & salt into a bowl
  4. Add EITHER sweetener OR cheese & mix through
  5. Melt the butter & pour into the oats
  6. Pour in a splash of water, then mix with your hands. Keep repeating until all the water has been added to form a dough ball. (The dough should be fairly dry, but moist enough to form a dough which can be rolled out. Add a splash more hot water if you feel the dough is too dry to be rolled)
  7. Roll out the dough on a piece of grease-proof parchment paper as thin as possible, approx 3mm thick
  8. Use a cutter or upside down glass to cut out the oatcakes (we made 24 which were approximately 6cm diameter)
  9. Place the oatcakes on a lined baking tray & bake for 15-20 mins. They should be slightly golden at the edges, but should not change in colour too much
  10. Remove from the oven, enjoy hot or cold paired with your favourite high fat & high protein toppings!
Recipe Notes

To go dairy free or vegan with these then swap the butter for coconut oil instead. To be gluten free use gluten free rolled oats

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