Traditional Scottish Oatcakes

1. Preheat and Prep

Preheat the oven to 325 degrees F and position the rack in the middle. Line a rimmed baking sheet with parchment paper for easy cleanup.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the Scottish oatmeal, all-purpose flour, sugar, salt, and baking powder until well combined.

3. Form the Dough

Pour the melted butter and hot water into the bowl with the dry ingredients. Stir everything together until the mixture is evenly moistened. Turn the mixture out onto a lightly floured surface. Gently press and knead until it comes together into a cohesive dough.

4. Roll and Cut

Flatten the dough with your hands to about ½-inch thickness. With a rolling pin, roll the dough out to a 12-inch round, aiming for about ⅛-inch thickness. Use a 2½-inch biscuit cutter to punch out rounds from the dough. Carefully transfer each round to the prepared baking sheet using a thin metal spatula.

5. Bake the Oatcakes

Place the baking sheet in the preheated oven and bake for 24 to 27 minutes, or until the oatcakes are firm to the touch. Remember to rotate the baking sheet halfway through the baking time for even cooking.

6. Cool and Serve

Once baked, transfer the oatcakes to a wire rack to cool completely, which should take about 20 minutes. These oatcakes are now ready to be served and enjoyed.