Scottish Oatcakes {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Yield: About 15 oatcakes
 
These crisp Scottish crackers have a nutty flavor and can go either sweet or savory depending what you top them with.
Ingredients
  • 1½ cups (215 g) + 2 TB Scottish oatmeal (I used Bob’s Red Mill), divided
  • 6 tablespoons (42 g) almond meal (I used Bob’s Red Mill)
  • 4 tablespoons (30 g) tapioca starch (I used Bob’s Red Mill)
  • 1 teaspoon coconut sugar (regular sugar or brown sugar will also work)
  • ½ teaspoon fine salt
  • ¼ teaspoon baking powder
  • ¼ cup (55 g) unsalted butter, melted
  • ¼ cup (60 ml) hot water (slightly more or less as necessary)
Instructions
  1. Preheat the oven to 325F; grease a large baking sheet with butter or line it with parchment paper or a silpat liner.
  2. Stir together 1½ cups Scottish oatmeal, almond meal, tapioca starch, sugar, salt, and baking powder in a large bowl. Add the butter and stir until evenly distributed, then use a fork to gradually mix in enough water so the dough is moistened and comes together as a ball when squeezed.
  3. Form the dough into a ball and then flatten it slightly. Sprinkle the remaining 2 tablespoons Scottish oatmeal onto a countertop or other flat surface. Roll the dough out to ¼-inch thick, and then use a 2 to 3-inch round cutter to stamp out dough circles. Re-roll the scraps and repeat.
  4. Arrange the oatcake circles about ¼-inch apart on the prepared baking sheet. Bake until they’re golden, about 25 minutes. Cool completely before serving.
  5. Enjoy as-is, serve with jam or cheese, or use them to build hors d’oeuvres.
Notes
Recipe inspired by and adapted from Bob’s Red Mill’s recipe for Bob’s Favorite Scottish Oatcakes.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/scottish-oatcakes-recipe-plus-a-qa-with-bobs-red-mill-founder-bob-moore-and-a-100-bobs-red-mill-gift-card-giveaway/