2. Seeded Oatcakes**


Preparation info

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Appears in

Scottish Baking

Scottish Baking

By Sue Lawrence

Published 2016

  • About

These are a doddle to make and are very versatile. They are also less fragile than the traditional ones made from only oats, without the flour I add here. Instead of the seeds listed below, you can add golden linseed or sesame seeds; or add a tablespoon of freshly chopped thyme leaves instead. Serve smeared with butter and with a slice of cheese.


  • 175 g/6 oz medium oatmeal + extra
  • 100 g/ oz wholemeal self-raising flour
  • 1 tbsp poppy seeds
  • 1 tbsp tsp sunflower seeds
  • 75 g/ oz butter


Mix the oatmeal and flour and add the seeds, a grinding of black pepper and a half teaspoon salt. Melt the butter with 150 ml/5 fl oz hot water and pour this into the bowl, stirring gently with a metal spoon until combined; you might not need all the liquid.

Sprinkle a large board generously with oatmeal and tip out the mixture, combing into a ball with hands dabbed in oatmeal. Roll out thinly, then cut out into rounds, using a fluted cutter.

Place on a greased baking sheet and bake at 150C/300F/Gas 2 for about 45 minutes or until cooked through and crisp. Cool on a wire rack.