Buttery Oatcakes


“Oh my god! What the (expletive) is this?!” In the best way possible, that was my reaction the first time I bit into one of these oatcakes. Several months ago, a friend of mine sent me home with a couple homemade oatcakes — an east coast thing, apparently. Sweet, I love getting baked goods even when I’m not sure what it is. The next day with tea, I was drop-jawed at how  I had never heard of an oatcake before and how good they were! Oatcakes should be an everywhere thing!

I immediately messaged her saying have to have the recipe. And there it was: 1 lb of butter. Ok, oatcakes, I see how you do. You flaunt yourself as a healthy fibre-filled biscuit but really you’re held together with copious amounts of butter. It’s ok, it’s cool. I can’t stay mad at you.


It’s like a marriage between a shortbread cookie and an oatmeal cookie. Again, in the best possible way. I mean, look at all that butter.


The oatcake is crumbly in the way that it coats the inside of your mouth and then you have to spend a few minutes like a dog licking peanut butter of the roof of its mouth. It takes work and they are filling! One of my coworkers described it as “the cookie that eats like a meal.”


My friend dipped her oatcakes in dark chocolate and sprinkled it with coconut — which was delicious. I just went with the oatcakes straight up because I loved it so much. You can also put jam on them for what I would call a complete and balanced breakfast.


Her recipe called for quick oats, which I never have on hand, so I just pulsed rolled oats in a food processor a couple times. It gave it a nice texture I was happy with. I also omitted 1 tablespoon of flax seeds because I could only find giant bags of it at my grocery store, and let’s be real, flax seeds are not part of my usual though very healthy diet.


Buttery Oatcakes
Yields 24
A crumbly cookie from the Maritimes.
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Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
  1. 1 lb butter, softened
  2. ½ cup sugar
  3. 2½ cups flour
  4. 1¼ cups whole wheat flour
  5. ¼ teaspoon salt
  6. 1½ tablespoons sesame seeds
  7. 1½ tablespoons poppy seeds
  8. 2 tablespoons water
  9. 2¾ cup rolled oats*, pulsed in a food processor
  1. Preheat the oven to 375°F.
  2. Line baking sheets with silicon mats or parchment paper.
  3. In the bowl of an electric mixer, beat the butter and sugar until pale and smooth. Sift in the flours and salt and mix just until combined. Add the water and seeds and mix until combined.
  4. Place the oats on a clean work surface. Turn the dough out onto the oats and knead the dough to work in the oats. Do not over knead.
  5. Roll out the dough to about ½ inch thick. Use a 3 inch cookie cutter to cut out the biscuits. Place onto the baking sheets.
  6. Bake for 20-25 minutes until the edges are golden brown.
  1. *If you have quick oats you can use them instead.
Analog Eats http://analogeats.com/

One comment

  1. These are perfect oatcakes, thanks for the recipe! I have made them at home and also at my work with groups of children aged 3-5. The recipe is very child-friendly and they all thought they were delicious! I used a mixture of small and large oats which I think gave them a great texture. Will definitely make again soon.

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