OATCAKES

We started testing recipes for traditional oatcakes almost a year ago. We purchased any we could find and tried them all. We asked friends and family what they loved and hated about oatcakes.

That said, we were not successful with our first attempts. We tried to make them crumbly as many on the market were really hard. When we packaged them, the first batch was met with scepticism and many enthusiastic opinions about the perfect oatcake. A regional debate. We took it all on board and started from scratch.

We hope our oatcakes are not too crumbly, too hard, too soft, too salty, too thick or too thin. In fact we seriously hope you enjoy them!!!

ORIGINAL OATCAKES

Made with fine oats, pinhead oats and lard ( vegetarian option available soon) Excellent with Highland cheeses or marmalade.

BLACK ONION SEED OR CARAWAY SEED?

Original recipe with a handful of seeds. The Black onion seeds are becoming a firm favourite up here. They have a distinctive oniony flavour, not strong enough to over power a topping, but tasty enough to eat alone as a snack. The caraway seed have a classic flavour and are excellent with venison carpaccio, or cold meats.

BLACK CUILLIN ALE WEDGES

Traditional wedge shape perfect for scooping up pate and soft cheese. These are made with black cuillin ale from The Isle Of Skye Brewing Company..no water. A beautiful malted flavour.

DILL & CRACKED BLACK PEPPER

 The perfect partner for smoked salmon and crowdie! Fresh garden dill and cracked black pepper corns gently rolled into the mix.

VEGETARIAN WHEAT FREE OATCAKES

Developed by request our vegetarian oatcake are a crunchy combination of oats adn olive oil. No lard, no wheat flour.!

oatcakes are presented in a clear bag with a funky label
5 x 150g per gift box