Gloagburn Oatcakes
Our bestselling oatcakes — crisp, buttery, and made fresh daily. We sell over 60,000 of these every year.
Prep
15 min
Cook
20 min
Total
35 min
Serves
24 oatcakes
Contains Allergens
Nutritional Information
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Ingredients
- 250 g Medium oatmeal🌾 Cereals containing gluten
- 50 g Plain flour🌾 Cereals containing gluten
- 75 g Butter (cold, diced)🥛 Milk
- ½ tsp Salt
- ¼ tsp Bicarbonate of soda
- 80 ml Boiling water
Chef's Notes
Do not over-work the dough or the oatcakes will become tough. Roll to an even thickness for consistent baking.
Method
- 1
Preheat the oven to 180°C (fan 160°C). Line two baking trays with parchment paper.
5 minutes
- 2
Mix the oatmeal, flour, salt, and bicarbonate of soda together in a large bowl.
2 minutes
- 3
Rub in the cold diced butter until the mixture resembles breadcrumbs.
3 minutes
Work quickly to keep the butter cold - 4
Add the boiling water gradually, mixing with a fork until the dough just comes together. It should be firm but not sticky.
2 minutes
- 5
Turn out onto a lightly floured surface and roll to approximately 3mm thickness.
5 minutes
- 6
Cut into rounds using a 7cm cutter and place on the prepared baking trays.
5 minutes
- 7
Bake for 18–20 minutes until pale golden and crisp. Transfer to a wire rack to cool completely.
20 minutes