Salted Oatcakes


If you have a tin of steel-cut oats languishing on your pantry shelf, then it’s time to put them to use in this delicious cookie recipe. The salty, buttery oatcakes are just barely sweet and have a lovely, nubby texture thanks to the oats folded into the dough. As is, they pair perfectly with black tea as a mid-morning snack. Or, if you are up for a little more of a project, the cookies’ mellow, nutty flavor welcomes any number of pairings. Try sandwiching two with a quick filling of jam stirred into cream cheese or dip the ends in melted dark chocolate.

Salted Oatcakes Recipe
Photo: Antonis Achilleos
Hands On Time:
15 mins
Total Time:
1 hrs
6 serves


  • 2 cups steel-cut oats

  • 1 cup all-purpose flour

  • ½ cup light brown sugar

  • 1 ½ teaspoons kosher salt

  • ½ teaspoon baking soda

  • ½ cup salted butter, melted

  • ¼ cup buttermilk


  1. Preheat oven to 375°F. Stir together oats, flour, brown sugar, salt and baking soda in bowl. Add melted butter and buttermilk and stir until a dough forms. Press into a 6x6-inch rectangle, wrap in plastic wrap and refrigerate 20 minutes.

  2. Roll dough to ¼-inch thickness and cut into 12 (1½-by-4-inch) rectangles. Place on a lightly greased baking sheet and bake until golden brown and lightly crispy around edges, 15 to 17 minutes.

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