1700-SCOTTISH OAT CAKES(my Holiday Version 2012)

Nancy J. Patrykus


I submitted this wonderful little traditional Scottish recipe to another recipe site, back in 2001.
Digging thru my ole recipes,I was happy to find it again.Very happy to share it
It is actually an oat "cake" that is cut in squares or circles and usually served for breakfast.With butter, honey or syrup! Occasionally flattened out on a cookie sheet,baked and then cut in squares.(info see note,below.)I like to dress it up a bit as a cookie, for the holidays.
It is not to sweet, really does not have to be.
So for a cookie I dress it up with a little frosting.
Please enjoy!


★★★★★ 1 vote

Family & guests
10 Min
15 Min


  • 1-1/2 c
  • 1-1/2 c
  • 1 c
  • 1 tsp
  • 1/2 tsp
    baking soda
  • 1 c
    shortening......(i used yellow crisco)
  • 1/4 c
    cold water

How to Make 1700-SCOTTISH OAT CAKES(my Holiday Version 2012)


  1. Mix all dry ingredients.
    Cut in the crisco, with 2 knives till well mixed.
  2. Add cold water, mix and form a stiff dough.
    Roll out fairly thin.
    Cut into little squares, a half inch or so.
  3. Bake on ungreased sheet 1-1/2 inches apart at 350F. for 15 minutes.
    and cool.Remove to a rack.
  4. ** NOTE: Canadian Oatcakes.(SCOTTISH OAT CAKES)
    Scottish immigrants to the New World brought the recipe for this sustaining food to Canada.
    One such journey was HMS Elizabeth, which brought immigrants to Prince Edward Island in 1775. Caught in a storm just off the coast of the island, the settlers and crew all survived and made it to the island in life boats, where they waited for three days for the storm to die down.
    When they returned to their ship to retrieve their possessions and provisions, they discovered that several barrels of oats were among the few foodstuffs that remained.
    The oats were full of sand and salt water, but that didn't stop them from breaking out the frying pans and cooking oatcakes as their first meal in days. One settler wrote in his journal, "This I thought was the Sweetest morsel I ever Ate in my life though the Outside was burnt black and the middle was not half done".[11]
    Oatcakes in Canada gradually moved from being a mainstay of the diet, to being a part of afternoon tea.
    Sweet and savoury versions were developed, to be served with jam or cheese respectively.
    *****NOTE: info from WICKIPEDIA.

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