Girdle Baking

Girdle Oatcakes

Preparation info

  • Yield:


    round, 4 triangles
    • Difficulty


Appears in

Classic Scots Cookery

Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: The less water used the crisper the oatcake and the more likely it is to curl – the sign of a good oatcake. Work quickly since it is easier to shape and roll out thinly when the dough is still warm.


  • 125 g ( oz) medium oatmeal
  • Pinch of salt


Heat the girdle and grease. Test heat by sprinkling on some flour which should turn a light brown in a few minutes. Also judge heat by holding your hand over the girdle. It should feel hot, but not fiercely so.

Mixing and Shaping

Put the oatmeal into a bowl and add the salt. Make a well in the centre, add the dripping or butter and mix through. When