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–+ servings
Bannocks stacked on a white plate with raspberries.

Scottish Bannocks (Scottish Oatcakes)

By Tammy Spencer
Scottish Bannocks (aka Scottish Oatcakes) are a type of unleavened oat-based flatbread made with common pantry ingredients. They have a dry earthy oat flavor with a softer texture than a cracker (but they aren't bendy either). Serve these Highland oatcakes with sweet or savory toppings for breakfast or as a snack!
4.82 from 16 votes
Prep Time5 minutes
Cook Time23 minutes
Resting Time10 minutes
Total Time38 minutes
Servings: 16 pieces
Calories: 61kcal

Special Equipment

Ingredients

  • 1½ cups (130 grams) rolled oats, see Recipe Notes
  • 1 cup (120 grams) all-purpose flour, see Recipe Notes for Sourdough Bannocks
  • 2 teaspoons (8 grams) baking powder
  • 1 teaspoon (1 teaspoon) kosher salt, see Recipe Notes for Sourdough Bannocks
  • 6 tablespoons (89 grams) unsalted butter, melted
  • ⅓ cup (79 grams) water, see Recipe Notes for Sourdough Bannocks

Instructions

  • Preheat oven to 350 °F. Line a half sheet baking pan with a Silpat silicone mat or parchment paper.
  • In a large bowl, mix 1½ cups rolled oats, 1 cup all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon kosher salt.
  • Make a well in the dry ingredients, then pour in 6 tablespoons unsalted butter (melted) and ⅓ cup water. Stir well until a dough forms. Cover the bowl and let the dough rest for 10 minutes to soften the oats.
  • Transfer the dough onto a floured surface and roll it out to desired thickness, between ⅛ to ¼-inches. Thicker bannocks will be chewier, while thinner bannocks will be crispier.
  • For round bannocks: using a 3-inch round cookie cutter, cut out rounds. Gather the scraps, roll out again, and cut more rounds. Repeat until you've used up all the dough.
  • For rectangular bannocks: Roll out the dough to form a rectangle (the size will depend on how thick you roll the dough). Slice the dough into rectangles with a bench scraper or knife to your preferred size.
  • Continuing: Place the cut dough pieces on the prepared baking pan. Bake for 20 to 23 minutes, rotating the pan halfway through the baking time.
  • Remove to wire rack to cool. Enjoy with sweet toppings like butter and jam, or savory toppings like blue cheese and smoked salmon.
  • Storage instructions: Bannocks can be kept in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They also keep well in the freezer stored in an airtight bag, and defrost on the counter for a few minutes before reheating (if desired).

Recipe Notes

The term oatmeal in the UK is actually what we call oat flour in the US, not the rolled oats that I use (the things you learn). Use oat flour for the rolled oats for a crispier bannock, or make your own oat flour by pulsing them in the food processor to a fine powder beforehand.
To make Sourdough Bannocks using sourdough starter discard, reduce the flour to ⅓ cup (45 grams), the salt to ½ teaspoon, and add in ⅔ cup unfed sourdough starter (150 grams). Omit the water entirely. Make the dough as directed, adding the sourdough starter with the melted butter.
To make bannocks on a griddle, preheat a pan (like a cast iron skillet) over medium-low heat for 5 minutes, then cook the dough on both sides until it's golden brown (between 5 to 10 minutes per side, depending on the thickness of the dough). The bannock can be one large circle of dough that's cut into wedges after cooking, or you can make individual pieces as described in the recipe.

Nutrition

Serving: 1piece | Calories: 61kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 213mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Calcium: 45mg | Iron: 1mg