Recipes in Season: Oat Cakes

Oat cakes are a traditional food, dating back to ancient times, with deep roots in the British Isles, particularly in Scotland and parts of England. Oats have been grown in the British Isles for over 2,000 years, especially in areas where the climate wasn’t conducive to growing wheat or barley. Oat cakes were an economical and nourishing food that could be made with just a few basic ingredients, making them a staple for farmers, shepherds, and families. They can be enjoyed with a variety of toppings or used to accompany soups and stews. The versatility and simplicity of oat cakes have made them a beloved and enduring part of culinary traditions in these countries.

In some areas, oat cakes have symbolic significance, too. In Scotland, they were often considered a symbol of hospitality and were served to guests alongside a cup of tea or a hearty meal. They were also made as part of a festive meal. At this time of year, the time of Imbolc, oat cakes are often part of the festivities. 

How to Make Traditional Oat Cakes:

Making oat cakes at home is simple and requires only a few basic ingredients. 

• 2 cups rolled oats (you can also use oat flour for a finer texture)
• 1/2 cup plain flour (or wholemeal flour for a heartier flavour)
• 1/2 teaspoon baking soda or baking powder
• 1/2 teaspoon salt (or less, depending on preference)
• 3 1/2 tablespoons unsalted butter, cubed and softened
• 2/3 cup cold water (or more, as needed)

Instructions:

In a large mixing bowl, combine the rolled oats, plain flour, baking soda (or baking powder), and salt.

Add the softened butter to the dry ingredients. Use your fingers, a pastry cutter, or two forks to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. The butter helps give the oat cakes a tender, flaky texture.

Gradually add the cold water, a little at a time, stirring as you go, until the mixture comes together into a firm dough. You may not need all the water, or you may need a little more, depending on the type of oats and flour you're using. The dough should not be too sticky or too dry—it should be workable but not overly soft.

Turn the dough out onto a lightly floured surface and roll it out to about 1/4-inch thickness. You want the dough to be thick enough to hold its shape but not too thick that it doesn't cook properly.

Traditionally, oat cakes are round, but you can cut them into any shape you like, such as triangles, rectangles, or even squares. To cut them, you can use a cookie cutter, a glass, or just a sharp knife.

Use a fork to prick holes in the centre of each oat cake. This prevents them from puffing up too much while cooking.

Heat a griddle, cast-iron skillet, or heavy frying pan over medium heat. You do not need to add oil to the pan—just make sure the surface is clean and hot.

Place the oat cakes in the pan and cook them for about 2-3 minutes per side, or until they are golden brown and slightly crisp. Be sure not to overcrowd the pan; cook them in batches if necessary.

Alternatively, you can bake the oat cakes in a preheated oven at 180°C (350°F) for about 15-20 minutes or until they are golden and crisp.

Once cooked, transfer the oat cakes to a wire rack to cool. They can be served immediately or stored in an airtight container for a few days.

Oat cakes are delicious on their own, but they can also be paired with cheese, butter, honey, jam, or even sliced cold meats for a more substantial meal.