A remake of traditional Scottish oatcakes. These not-too-sweet-cookies have a rustic whole grain texture and rich maple flavor. JUMP TO RECIPE
Maple Glazed Scottish Oatcakes are a perfect example of my penchant for taking classic recipes and putting my own spin on them. Oatcakes are not traditionally thought of as a sweet treat. In fact, in Scotland, where oatcakes have been a dietary staple since the 14th century, they’re eaten as an alternative to bread, often replacing toast for breakfast. But classic Scottish oatcakes look like cookies and I thought their wholesome ingredients would pair well with maple syrup to create oatcakes that could be enjoyed more as a dessert or snack. Rather than simply adding maple syrup to the oatcake batter, I decided instead to top each oatcake with a thin layer of maple glaze and then throw a pecan halve on top. These not-too-sweet cookies have a rustic whole grain texture and rich maple flavor. They’re definitely not your average oatcakes!
Oats are an amazing whole grain. Not only are they super nutritious, but they can be steamed, rolled, cut, and ground into various shapes and sizes to make them suitable for a wide variety of recipes. That’s why there are so many different names for oats – steel-cut, rolled, quick-cooking, Irish, Scottish – it can get a little confusing, but here’s the important thing to remember – all oats, no matter what they’re called, start from oat groats which are oat kernels with the husks removed. This recipe calls for Scottish oats which are oat groats that have been ground into a coarse meal, and, as a result cook up quickly. They work well in baked goods too such as these Maple Glazed Scottish Oatcakes. For more information about all the different types of oats, check out this article.
I use a small squeeze bottle to pipe glaze onto the oatcakes but you can also drizzle it on using a spoon and it will come out looking just as pretty. One thing I love about these cookies is that the glaze stays shiny and glossy even after it’s dried! Maple Glazed Scottish Oatcakes are perfect with a cup of tea or coffee and look stunning arranged on a platter.
If you’d like to see more recipes using oats check out: Oat Berry Spinach Salad, Maple Pecan Oatmeal Breakfast Cake, Cranberry Pepita Oatmeal Cups, Gluten Free Blueberry Cashew Oatmeal Cookies, and Almond Oat Cups.
If you make Maple Glazed Scottish Oatcakes don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 1¼ cups (180 grams) Scottish oatmeal (I used Bob's Red Mill brand), plus 1 -2 tablespoons extra for rolling out dough
- ½ cup (64 grams) whole wheat flour
- 1 tablespoon coconut sugar
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ cup butter, melted
- 2 tablespoons water
- ½ cup coconut sugar or powered (10X) sugar (see notes)
- 2 tablespoons unsweetened almond milk
- 1 tablespoon maple syrup
- 15 pecan halves (optional)
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
- Whisk together the oatmeal, whole wheat flour, coconut sugar, salt, baking powder, and cinnamon. Stir in the butter and mix until well combined. Add the water and mix until the dough comes together. (If the dough seems dry and is not coming together add more water, 1 tablespoon at a time.)
- Sprinkle a surface with some of the extra oatmeal and roll out the dough to a thickness of ¼ inch. Using a 2½ inch round cookie cutter, stamp out 15 oatcakes and place on the baking sheet. Bake on the bottom rack of the oven for 30 minutes.
- While oatcakes are baking make the glaze. Process the coconut sugar to a fine powder in a blender or food processor. (If using powdered sugar skip this step.) Transfer to a small bowl and add the almond milk and maple syrup. Stir well.
- Once the oatcakes are cool, spoon, or pipe, some of the glaze onto each oatcake. Garnish with pecan halves.
- Makes 15 oatcakes.
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