These little sweet treats are surprisingly addicting. I don’t think they lasted a day the first time I made them. But that’s okay because they have oats in them – which makes them healthy, right?
They are crisp like a shortbread cookie, sweet from the brown sugar, and there’s a tiny hint of saltiness from the sea salt sprinkled over them before baking. Top them with cheese or jams or eat as-is and enjoy with your coffee or tea.
Making these at home is easy and so much cheaper than buying from a store.
Just grind up some toasted oats in your food processor
and add flour, brown sugar, salt & pepper (yep, pepper), butter, and cold water until it all comes together and forms a ball of dough.
Wrap it in plastic wrap and chill for 45 minutes.
Cut them up into small rectangles (or any shape you’d like) and bake until golden.
Perfect with your morning coffee or tea this weekend!
Preheat oven to 350 degrees Spread 1/2 cup of the oats on a baking sheet and bake until lightly toasted (about 8-10 minutes). Once the oats are cooled, transfer to a food processor and process until finely ground. Add flour, sugar, kosher salt, and pepper. Pulse until well mixed. Add cold butter and pulse a few times until mixture resembles a coarse meal. Add the cold water and mix just until the dough comes together. Wrap dough in plastic wrap and chill for 45 minutes. Transfer chilled dough onto a floured surface, sprinkle the remaining 1/4 cup oats on top, and roll out. Sprinkle with flaky sea salt. Place pieces on parchment-lined baking sheets and bake one sheet at a time (middle rack) until golden, 28-30 minutes. (Keep the second sheet of dough in the refrigerator until ready to bake)* Transfer to a wire rack to cool. Adapted from Martha Stewart
*Can bake 2 sheets at a time but make sure to rotate halfway through the baking time.Brown Sugar Scottish Oatcakes
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