Oatcakes – Oatmeal Crackers

Smörgåsbord is a way of life for Scandinavians and open-face sandwiches and snack crackers like rye crisp are part of that tradition. These are my aunt’s oatcakes that make a delicious snack cracker sandwich.

Preheat oven to 325° F.

In a bowl, blend together

  • 3 cups oatmeal
  • 1 cup white flour
  • 2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp baking powder

Add liquid and mix.

  • 1/2 cup melted butter (1 stick)
  • 1 cup hot water

Layer parchment paper on a cookie sheet and spread out the dough, pressing it flat to 1/4 inch. To get even edges, fold up the parchment paper and press until it is evenly flat. It will fill the entire cookie sheet so it’s nice if you use one with edges. I used a pizza cutter to cut into 24 squares before baking because it will crumble if you cut it later. The pizza cutter won’t pull the dough, so it’s easier than a regular knife.

I baked for 40 minutes, until it began to brown and then let it cool. It will crack apart where you cut. The oatcakes are delicious plain, a bit of nutty crispness. However, oatcakes are also a fantastic base for snacks.

Things I have put on oatcakes include:

  • Diced tomatoes and parm
  • Hard-boiled eggs and olives
  • Cucumbers, sour cream, and dill
  • Zucchini, tomatoes, and red chili flakes (Thanks, Eripom!)
  • Pepper jack cheese
  • Cheddar cheese
  • Olive tapenade
  • Lingonberry preserves
  • Banana & Peanut Butter

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