Cheddar and Parmesan Oatcakes

Cheddar and Parmesan Oatcakes

Scottish Oatcakes are crackers made from oat flour and coarser milled or rolled oats. They are light and crisp and can be made slightly sweet with the addition of nuts or spices, or savoury, using herbs or cheese. These are a delicious addition to a cheese board and are naturally gluten free.

Makes approximately 24-30 oatcakes.


1 3/4 cups (140g) oat flour (plus more for dusting)

1 3/4 cups (140g) Scottish oats

1/4 tsp baking soda (optional)

40g each of grated aged Cheddar and Parmesan (or other hard cheese like Asiago or Pecorino Romano)

75g melted butter

100g boiling water


Preheat the oven to 325F. Line 2 baking sheets with parchment paper.

Mix the oat flour, Scottish oats, baking soda and cheese in a large bowl.

Make a well in the middle of the dry ingredients and add the melted butter and hot water. (Don't worry - the hot water won't make a mess of the grated cheese). Mix until a cohesive dough forms. The dough will feel a bit sticky.

Roll out to 1/8" thickness on a well floured surface, making sure to flour the top of the dough. Alternatively, you can roll out between 2 layers of parchment paper.

Cut into circles using a 2.5" cookie cutter or glass and place on a baking sheet, spacing 1" apart.

Bake for 25 minutes, until lightly golden.


Allow to cool on a wire rack. Enjoy!

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