Scottish Bread recipes

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Oatcakes (not Sweet)

Servings: 1


3 1/2 c Oats; quick
1/2 c Shortening
1 ts -salt
1/2 c -water ,approx.
2 tb Flour


Combine the oats, salt and flour.

Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy).

Leave to swell for ten minutes.

Divide the dough and roll each part to 1/8″ thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife.

Bake in 350F for about 1/2 hour but watch that they don’t turn brown.

Sweet Oatcake: Add 1 cup sugar to recipe.

Pictou County Oatcakes

Servings: 1

2 c Oatmeal
3/4 c Shortening
1 c Flour
1/4 ts Baking soda
1 c Brown sugar
1/4 c -boiling water
1 ts -Salt

Combine dry ingredients and cut in shortening.

Dissolve baking soda in the boiling water and add, continuing to mix with a knife.

Mold with the hands and shape into a long wedge.

Slice off and bake in a 400F oven for 10 minutes.

Notes and background:

  • This recipe comes from the county where the Scots first landed in Canada.
  • “Scottish ancestors used “real” oatmeal when they made their favorite oatcakes.
  • However sugar did creep in, as indicated by this 75 year old recipe.

Scottish Morning Rolls

(Makes 8 to 12 baps.)


350g (12ozs) strong white bread flour
100g (4ozs) oat flour
1½ teaspoons salt
50g (2ozs) butter
1 X 7g sachet fast action dried yeast ( or ½ ounce (12g) fresh yeast mixed with tepid water)
1 teaspoon sugar
300ml (half pint) tepid milk and water – in equal measures

Note: These classic Scottish bread rolls are also easy to make – with only one kneading required.
They are soft with a distinctive floured finish and are quite wide without much height, and they must only be baked for a maximum of about 20 minutes in order to maintain their soft texture.
They are best eaten on the day that they are made; however, they are delicious toasted the next day and they freeze very well.


Put both of the flours into a large bowl. Add the salt and rub the butter into the flour to combine. Add the sugar and the dried yeast.

Pour the tepid water (or fresh yeast mixed with the water if using) into the bowl and mix with your hands until all the ingredients are combined and you have a rough dough ball.

Tip the dough on to a floured board or work surface and knead with the heel of your hand, turning all the time, until the dough is smooth and elastic and not sticky – about 10 minutes.

Grease and line two baking trays. Cut the dough in half and then cut the halves into equal pieces, I usually get between 8 to 12 baps, depending on the size. Roll into balls and then flatten lightly with a rolling pin or the palm of your hand – place on the greased and lined baking trays; sprinkle a little more flour lightly over the tops of the baps and place inside a large oiled plastic bag, place them in a warm place until doubled in size, about 35 to 45 minutes.
Pre-heat oven to 200C or Gas 6.

Place the baps in the heated oven, swapping the trays over half way through baking time; bake for 20 minutes, or until the baps a very pale golden colour – they should NOT be too dark, and should still feel soft and hollow when tapped from underneath.

Place them on a wire rack to cool. Store in an airtight tin or pack into freezer bags and freeze for up to 1 month.

Scottish Shortbread


2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour


Preheat oven to 325°. Cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.

Roll to 1/2-in. thickness. Cut into 3×1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

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