These traditional Scottish cookies are made with oats and brown sugar. We like serving them with jam.

Yield: Makes about 4 dozen.



  • 2 cups quick-cooking rolled oats
  • 1 cup all-purpose flour
  • 1/4 cup packed golden brown sugar
  • 1/4 tsp salt
  • 1/3 cup salted butter, chilled
  • 1/2 cup cold water


  1. Preheat oven to 350°F.
  2. Process rolled oats in a food processor until finely ground.
  3. Combine ground oats, flour, brown sugar and salt in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Stir in water. Knead gently until mixture can be gathered into a ball, about 4 or 5 times. Divide dough in half.
  4. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 2 inch cookie cutter, cut dough into rounds. Place on ungreased cookie sheets.
  5. Bake until firm, about 15 - 18 minutes. Transfer oatcakes to a rack and cool completely. May be frozen for up to 2 months.
Nutritional analysis per cookie:

38 calories, 1.5 g fat, 0.7 g protein, 5.4 g carbohydrate, 0.4 g fibre, 23 mg sodium