Beremeal Oatcakes

A recipe gracefully provided by Andrew Marsden, Slow Food Edinburgh board member.

See Felicity Oake’s article in Guardian 27 August 2014.


  • 125g medium oatmeal, plus extra for dusting
  • 50g pinhead oatmeal
  • 125g beremeal
  • ¼ tsp salt
  • ¼ tsp brown sugar (optional)
  • 75g butter or fat, diced
  • 75ml boiling water


  • Toast oats until lightly browned
  • Melt fat in hot water
  • In mixing bowl add oats, beremeal, salt and sugar and stir in fat/water until sticky and malleable
  • Press onto baking sheet adding extra oatmeal if necessary, cut into rounds (or large circle for farls)
  • EITHER cook on griddle or bake in moderate oven, turning over halfway.