Scottish Oatcakes with Cheese and Chutney
Traditional Scottish oatcakes, hearty and slightly crumbly, served with a selection of Scottish cheeses and a sweet or savoury chutney. A simple yet quintessential Scottish snack or light meal.
🧂 Ingredients
- 200 g Pinhead oatmeal
- 100 g Plain flour
- 1 tsp Baking soda
- 0.5 tsp Salt
- 50 g Butter(cold, cubed)
- 150 ml Milk(approximately)
- 200 g Scottish cheese(e.g., mature cheddar, Dunlop, or Caboc)
- 100 g Chutney(e.g., apple, red onion, or plum)
👨🍳 Instructions
- 1
Preheat oven to 190°C (170°C fan/Gas Mark 5). Lightly grease a baking sheet.
💡 Tip: Using a greased baking sheet prevents sticking. - 2
In a large bowl, whisk together the pinhead oatmeal, plain flour, baking soda, and salt.
⏱️ 2 minutes - 3
Rub in the cold, cubed butter until the mixture resembles breadcrumbs.
⏱️ 3 minutes - 4
Gradually add the milk, mixing to form a soft, slightly sticky dough. You may not need all the milk.
⏱️ 3 minutes - 5
Turn the dough out onto a lightly floured surface and gently knead for a minute. Roll out to about 3-4mm thickness.
💡 Tip: Handle the dough as little as possible to keep the oatcakes tender. - 6
Cut out rounds using a 6-7cm cutter. Place the oatcakes onto the prepared baking sheet. Prick each oatcake several times with a fork.
⏱️ 5 minutes💡 Tip: Pricking helps prevent the oatcakes from puffing up too much. - 7
Bake for 20-25 minutes, or until lightly golden and firm to the touch. Transfer to a wire rack to cool completely.
⏱️ 20-25 minutes💡 Tip: Oatcakes will crisp up as they cool. - 8
Serve the cooled oatcakes with slices of Scottish cheese and a dollop of chutney.
💡 Tip: Arrange attractively on a platter for serving.
💡 Pro Tips
- ✓For a crispier oatcake, bake for a few minutes longer.
- ✓Store cooled oatcakes in an airtight container for up to a week.
- ✓Experiment with different types of Scottish cheese and chutneys to find your favourite combinations.
🔄 Variations
- Add a pinch of cayenne pepper or caraway seeds to the dry ingredients for a flavour boost.
- Serve with smoked salmon or a paté for a more substantial appetizer.
- Use a mix of oat types, such as rolled oats and pinhead oatmeal, for varied texture.