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Margaret Semple's Traditional Scottish Oatcakes

Margaret Semple's Traditional Scottish Oatcakes

Makes 50 very small cracker sized bites Traditional Canadian oatcakes have sugar. Oatcakes without sugar are more commonly called oat bread in the Atlantic Provinces.
Course Carcker or Bread
Cuisine Scottish
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 50
Author Margaret Semple and Nancy Heule


  • 2 cups steel cut oatmeal (I ground mine)
  • 1 tablespoon shortening
  • 1 tablespoon butter
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup water (approximately)


  1. Preheat oven to 375F
  2. Grind oats, if you choose to
  3. Add dry ingredients to bowl; cut in butter and shortening; mix until crumbly
  4. Make well in centre; pour in just enough water to make dough hold together
  5. Flour board and rolling pin sparingly; roll dough until very thin
  6. Cut as desired; place on a greased cookie sheet and bake 8 minutes at 375F

Recipe Notes

Like pastry, if too much water is used the oatcakes will be tough