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Chocolate Oat Cakes (Scotland) Recipe

Chocolate Oat Cakes (Scotland)

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on April 28, 2012

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    I tried these for a friend, who happens to be Scottish. I was really intrigued how they're described as a take on the digestive biscuit, one of my favorite things to eat for breakfast. After trying one, the texture was OK, but I think the paper liners I have are smaller than a typical American mini muffin liner, so maybe they're drier than they should be. Despite that, I think they taste rather good, and I hope my friend enjoys them!

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  • on December 18, 2011

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    I loved the taste of the batter! But after baking, they came out too dry...not like "i'm more of a tea cake" dry...like "hard as a rock" dry. When I make these again (because I still think they have potential, I will add 1 of the egg whites and probably bake them for 1 minute fewer. This is a great addition to a "cookie buffet" since it's not too sweet and the size is great for sampling.

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  • on December 05, 2010

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    Super easy and really, REALLY good. I make these and give them away as little thank you gifts at Christmas time.

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  • on November 29, 2010

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    love love them!!! I baked them half way then put Meringue on them, So good.

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  • on December 02, 2009

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    OMG, this was the best, i made it for my family to try, and guess what? It was a big hit! I plan an making it for Christmas Eve. If you want a quick, delicious treat, MAKE THIS!!!

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  • on March 29, 2008

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    Well...having cooked professionally for close to 30 years mostly at a convent where the nuns like to do tea-especially on the week-ends when family visits. Most of our nuns come from down east-Nova Scotia, NewFoundLand etc and are of Scottish Decent. A Oat cake should be crumbly yet come together. Its a cross between a cookie and a cracker. This was OK but not an oatcake just as no one I know inculding myself would recognize the peanut verion of a Namino Bar! It just isn't. It's nice but don't call it a namino bar. That is like me calling a pumpkin pie the same as a pear pie.Both nice but not the same thing now is it?

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  • on February 07, 2008

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    These fall apart and stick to the pan, the favor was not very full either.

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  • on January 01, 2008

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    My husband and I read the reviews beforehand, and decided to add a little more moisture, especially since using whole wheat flour (we prefer. The batter was very dry and thick, so we added a tsp. each of vanilla and orange extracts, and one of the egg whites. Turned out great! Like little brownies, moist and chocolately. I think the hazelnuts should be lightly toasted first for added cruch, especially since we added additional moisture that softened them a little.

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  • on December 21, 2007

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    This is a great recipe. My husband and 5 kids love these. The recipe didn't clarify whether to use white or brown sugar, I used dark brown sugar. The baking time stated was a bit longer than needed, 10 minutes in a pre-heated oven was perfect. These are a great snack for the kids or a little something to go with coffee when having guests.

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  • on December 21, 2007

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    I was really excited to be able to bake cookies from all over the world this year. I am a culinary student and have been baking for about 40 years. I baked these cookies and they turned out rock hard. I followed the recipe exactly as written. My question is, where's the moisture, the liquid? There is 1 3/4 cup of dry (flour, cocoa powder, wheat germ, oats plus 3/4 sugar, but the only moisture is ? cup butter and 2 egg yolks. It needs moisture. I?m going to try them again, but this time I?m going to try adding maybe some fruit flavored liquor.

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