Oatcakes have a long history in Scotland; Oats is one of the only cereals that tolerates our northern weather and although it likes a fertile ground it grows well in most Scottish soils. Oatcakes are widely considered as the bread of Scotland.
They are easy to make and versatile, the recipes were handed down from the generation. It is said that travelling highlanders would mix oats with water and bake these patties on a stone in the fire. These to be eaten with the meal or while travelling as a snack.
The modern oatcake is often eaten at:
Breakfast with butter and jam
With soup for lunch as an alternative to bread.
Perfect at the beginning of a meal as an hors d’oeuvre or canape with smoke fish or meats,
Great at the end of a meal to complement the cheese board.
At Caithness biscuits, we have taken the oatcake to a new level with the addition of spices and flavours that make our oatcake good enough to eat on their own.