Local Chef & Cooking Instructor Sophia Worgan made Harvest Scottish Oat Cakes to add to your cheese platter. Click here for more information about Sophia.
Harvest Scottish Oatcakes
These delicious and nutritious oatcakes can be made plain or flavored with molasses and caraway (or other flavors). I prefer mine slathered in fig butter with brie cheese- but I take them with butter or plain as well! These oatcakes look beautiful on any festive charcuterie board and fits in well with any holiday party! It should be noted the rye flour can be subbed for our gluten-free 1:1 flour to make this recipe gluten-free!
- 1 ¼ cups Bob’s Red Mill Scottish Oatmeal
- ½ cup Bob’s Red Mill Dark Rye flour
- 1 teaspoon sugar
- ½ teaspoon Sea Salt
- ½ teaspoon Baking Powder
- ¼ cup melted butter
- 1 ¼ hot water (plus more if needed)
- 1 tsp molasses
- 1 tsp caraway seeds
- ¼ cup dried cranberry
- ¼ cup pistachios or pumpkin seeds
- 1. Preheat oven to 350?F.
- 2. Place all but two tablespoons of the Scottish Oatmeal in a stand up mixer with flour, sugar, and baking powder; use a paddle attachment to mix until combined.
- 3. Add butter and mix until evenly distributed- the dough will look crumbly at this point.
- 4. Slowly begin adding water- not all at once! You want the dough to begin resembling wet sand.
- 5. Sprinkle reserved two tablespoons oats a board. Transfer your wet dough onto the oat-floured surface.
- 6. Roll dough out ¼” thick. Using either a round cookie cutter, bench scraper or pizza cutter, cut your crackers and transfer them to a parchment lined baking sheet. They won’t spread or rise so they can be close on the pan but not touching. If the dough begins to get tough, you can return to the mixer and add more hot water.
- 7. Bake 25 minutes, or until golden. Let cool on a rack.
- Other flavor options: onion flake and rosemary, orange peel and clove, garlic and dehydrated tomato. Use whatever herbs or flavors you love!