Scottish Oatcakes {Gluten-Free}
Prep time: 
Cook time: 
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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.
  • 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)
  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.
Recipe by An Edible Mosaic™ at