Authentic Grilled Scottish Oatcakes with Cheese on the Arteflame

Introduction

There is something profoundly comforting about Scottish cuisine—it speaks of rugged landscapes, warm hearths, and simple, hearty ingredients. Traditional Scottish oatcakes have been a staple of the Highlands for centuries, originally cooked on a griddle or "girdle" over an open fire. This makes them the perfect candidate for the Arteflame grill. By using the flat cooktop of your Arteflame, you can replicate that authentic, rustic cooking method while infusing a subtle hint of open-air flavor that a kitchen oven simply cannot match.

These grilled oatcakes offer a texture that is distinctively crisp on the edges yet delightfully tender within. When served warm, right off the grill, and topped with a slice of sharp cheddar or creamy Stilton, they transform from a humble pantry staple into an elegant outdoor appetizer. Whether you are hosting a sophisticated garden party or enjoying a quiet evening by the fire, this recipe bridges the gap between historical tradition and modern outdoor grilling, proving that baking is not just for the indoor kitchen.

Ingredients

For the Oatcakes

• 1 ½ cups Medium Oatmeal (plus extra for dusting)
• ½ cup All-purpose Flour
• ½ tsp Baking Soda
• ½ tsp Salt
• 2 tbsp Unsalted Butter (melted) or bacon fat for a savory twist
• ½ cup Hot Water (approximately, add as needed)

For Serving

• Slices of Sharp Cheddar, Stilton, or Brie
• Fresh herbs for garnish (optional)

Instructions

Step 1: Fire Up the Arteflame

1. Start your Arteflame grill about 20 minutes before you plan to cook. You want to build a solid coal base to heat the carbon steel cooktop.
2. Aim for a medium heat zone. Unlike searing steaks, baking oatcakes requires a steady, moderate temperature (around 350°F to 400°F) so they cook through without burning the outside. Lightly oil the cooktop surface with butter or a high-heat oil.

Step 2: Prepare the Dough

1. In a large mixing bowl, whisk together the medium oatmeal, flour, baking soda, and salt until well combined.
2. Make a well in the center of the dry ingredients. Pour in the melted butter (or fat) and the hot water.
3. Mix swiftly with a wooden spoon until the mixture comes together into a firm dough. If it feels too dry, add a teaspoon of hot water at a time; if too wet, sprinkle in a little more oatmeal.

Step 3: Roll and Cut

1. Dust a clean work surface (or a side table near your grill) with oatmeal.
2. Turn the dough out and knead it lightly just to bring it together—do not overwork it.
3. Roll the dough out to a thickness of about ¼ inch (5-6mm). Use a round cookie cutter or a drinking glass to cut out circles. Alternatively, you can roll a large circle and cut it into triangular wedges (farls).

Step 4: Grill the Oatcakes

1. Place the oatcakes directly onto the flat, oiled surface of the Arteflame grill.
2. Cook for approximately 3 to 4 minutes per side. You are looking for a golden-brown color and a crisp exterior. They should lift easily from the grill when they are ready to flip.
3. If they are browning too quickly, move them to the cooler outer edge of the cooktop to finish baking through.

Step 5: Melting the Cheese

1. Once the oatcakes are cooked and crispy, move them to a cooler zone on the grill.
2. Place a slice of your chosen cheese on top of each oatcake.
3. Let them sit for 1-2 minutes until the cheese begins to soften and sweat slightly. Remove from the grill and serve immediately.

Tips

Mastering oatcakes on the grill is all about heat management. Because the Arteflame cooktop varies in temperature from the center to the edge, utilize the "zones" to your advantage. Start searing them closer to the center to establish a crust, then slide them toward the outer edge to let the center of the oatcake cook without scorching the surface. This ensures that characteristic "snap" when you bite into them.

Additionally, the hydration of the dough is crucial. Oatmeal absorbs water differently depending on the humidity and the grind. The dough should be pliable but not sticky. If the dough cracks heavily when you roll it, it is too dry—add a splash more hot water. Using hot water rather than cold helps the oatmeal absorb the moisture faster and makes the fat incorporate more smoothly, resulting in a shorter, crumblier texture.

Variations

While the traditional recipe is savory and simple, oatcakes are a fantastic canvas for culinary creativity. You can easily adapt the base dough to suit your flavor profile or dietary needs. Adding fresh herbs or seeds into the dough before rolling provides an extra layer of complexity that pairs beautifully with the smokiness from the grill. Here are a few variations to try on your next cookout:

• Rosemary and Sea Salt: Add 1 tablespoon of finely chopped fresh rosemary to the dry mix for an aromatic, savory cake.
• Black Pepper and Chive: Incorporate cracked black pepper and chopped chives for a spicy kick that cuts through rich cheeses.
• Honey and Walnut: For a sweeter version, add a tablespoon of honey to the wet ingredients and finely chopped walnuts to the dough.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend or extra fine oatmeal (ensure oats are certified GF).
• Seeded Oatcakes: Mix in flaxseeds, sunflower seeds, or sesame seeds for added crunch and nutrition.

Best pairings

Grilled Scottish oatcakes are incredibly versatile, serving as the perfect vessel for a wide array of toppings. While cheese is the classic partner, you can elevate the experience by thinking about contrasting flavors and textures. The smoky undertone from the Arteflame grill pairs exceptionally well with rich, preserved foods and sharp dairy. When planning your platter, aim for a balance of salty, sweet, and acidic elements to cut through the buttery density of the oats.

• Aged Whisky: A single malt Scotch whisky is the definitive beverage pairing, echoing the grain notes of the oats.
• Fig or Onion Chutney: The sweetness of fig jam or caramelized onion chutney complements sharp cheddar perfectly.
• Smoked Salmon: Top with cream cheese, smoked salmon, and dill for a luxurious Highland-inspired bite.
• Honey and Thyme: A drizzle of heather honey over melted Brie creates a stunning sweet-savory finish.

Conclusion

Making Scottish oatcakes on the Arteflame grill is more than just following a recipe; it is a nod to a time-honored tradition of cooking over fire. The result is a snack that feels grounded and authentic, with a depth of flavor that store-bought crackers can never achieve. The slight char from the griddle combined with the creamy, melting cheese creates a bite that is warm, comforting, and sophisticated all at once.

We encourage you to try this recipe the next time you have the grill fired up. It uses simple pantry ingredients but delivers a high-end experience. Share these warm oatcakes with friends and family as a starter, and watch how quickly they disappear. It’s a simple pleasure that connects us to the roots of outdoor cooking.