Oatcakes are best made with medium oatmeal, which refers to the grade of oats ranging from very fine through to the rougher coarser variety.
Traditional Scottish oatcakes are usually made with lard or dripping for extra flavour. Feel free to substitute with the margarine for a richer flavour and texture.
I used this as a base recipe for making fruit bars, just added loads of dried fruit and apricots at the same time as the oats and cut the dough into squares - just shows you don't need to add refined sugar to get a yummy result. All the oats and fruit make these biscuits/bars very appetising. Need to ensure you add enough cold water to bind the dough properly though otherwise they can end up too crumbly. Thank you for a great recipe! - 10 Apr 2015
Thanks for posting this Jean. It's my first attempt at making oatcakes and I was surprised at how quick, simple and tasty they were. - 27 Sep 2014
I've made 2 batches now & added parmesan cheese to the second. Delicious! - 03 Jan 2015