6. Porridge Oatcakes

Preparation info
  • Makes


    • Difficulty


Appears in
Scottish Baking

By Sue Lawrence

Published 2016

  • About

So-called as they are made from porridge oats only – no flour is involved, so they are good for anyone with a wheat allergy. They are also rolled in oatmeal instead of flour. They are a doddle to make but are a little fragile, so handle with care when removing from the baking tray.


  • 200 g/7 oz porridge oats
  • ¼ tsp salt


Mix the oats, salt and bicarbonate of soda in a bowl.

Melt the butter and add to the bowl, with enough hot water (about 75 ml/2½fl oz) to combine to a stiff paste. On a board dusted with oatmeal, pat or roll out thinly as possible and cut into 8–10 rounds. Place on a buttered baking sheet and bake at 170C/325F/Gas 3 for 35–40 minutes. Remove to a wire rack to cool.