Scottish oatcakes

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Preparation info
  • Makes about

    20

    oatcakes
    • Difficulty

      Medium

Appears in
Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet

By Regula Ysewijn

Published 2020

  • About

These biscuit-like oatcakes can be considered a crispbread, as they were traditionally made as a long-lasting, easy-to-bake alternative to bread. Before the advent of ovens they were baked on a griddle – a flat iron disc suspended over or placed over a fire.

Scottish oatcakes are usually round, but sometimes they are made into large rounds and then cut into four to create farls. Florence Marian McNeill, who wrote