Seed Oatcakes
Canadian or Scottish?

Before evolving into a unique treat on East Coast of Canada, oatcakes were traditionally savory Scottish cookies. Regardless, they are deliciously thick and cake-like cookies. Poppy, sesame and flax seeds combined with oatmeal give these homemade cookies a distinct texture.

ingredients for seed oatcakes

Unsalted butter, softened 2 cups
Extra fine sugar ½ cup
All purpose flour 2½ cups
Whole wheat flour 1¼ cups
Salt ¼ tsp
Flax, poppy and sesame seeds, toasted 1 Tbsp each
Water 2 Tbsp
Dry, quick oatmeal 2¾ cups

  • Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius and line cookie sheets with parchment paper.

  • Cream softened butter with sugar until smooth. Sift flours and salt together into the butter mixture. Add toasted seeds along with water to it and combine thoroughly.

    Forming dough

  • Put oatmeal on a lightly floured work surface. Place dough on top and work it into the oats just enough to combine. Don’t overwork the dough or you will have very tough oat cakes.

    Cutting out seed oatcakes for baking
  • For easy rolling, divide dough into 2 portions and work with one at a time. Roll each portion into a circle roughly 5/8-inch thick. Cut out oat cakes using a 3¼-inch round cookie cutter, and place them on the prepared baking sheets.

    Seed Oatcakes
  • Bake 20 – 25 minutes until edges are golden but centers are still slightly soft. Allow seed oatcakes to cool on baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
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