Scottish Oat Cakes


Working Method

  • Add all of the dry ingredients to a Hobart mixing bowl and include the Sapore Eleanor and Sapore Salome but not the water and oil.
  • Start mixing on slow speed with a paddle attachment and stream in the water and oil as it is mixing. Continuing mixing on slow speed until a homogenous paste has formed. 
  • Mould the paste into a ball and roll out to 2 to 3mm thickness, making sure you dust with flour to stop the dough sticking to the table. 
  • Use a biscuit cutter to cut out the shape you require and place on a 18x30inch UK baking tray with a silicone paper on. Make sure they are spaced out so they do not touch during baking.
  • Bake in the oven at 180c approx. 15 mins. 
  • When cold pack ready for sale.

About this recipe

Scottish oat cakes have been a beloved staple of Scottish cuisine since at least Roman times, likely before then. Explore the taste of Scotland's culinary heritage with our recipe, featuring hearty oats, pinhead oats, and a touch of sourdough for that perfect blend of texture and taste.


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