100 g medium oatmeal
½ teaspoon salt
Pinch of bicarbonate of soda
2 teaspoons melted bacon fat or dripping
Approx 50 ml hot water
4oz medium oatmeal
½ teaspoon salt
Pinch of bicarbonate of soda
2 teaspoons melted bacon fat or dripping
Approx 1¾ fluid oz hot water
Method Mix the oatmeal, salt and bicarbonate of soda in a
bowl. Make a well in the centre. Pour in the melted
fat and add enough water to make a stiff dough which can be
squeezed into a ball.
Sprinkle the board and your hands with oatmeal and knead the
mixture until there are no cracks. Flatten the ball and
roll it out into a round of just under ¼" thick.
Invert a plate on top and trim of the ragged edges, these can be
added to the next batch of dough. Cut the round into
quarters, lift them onto a warmed greased bakestone and cook
over a moderate heat for 20 minutes or until the triangles curl
at the corners. Turn and cook on the other side for 5
minutes.
Store the oatcakes in an airtight container and toast under a
moderate grill or in the oven before serving.
If very thin oatcakes are preferred, make a slightly softer
dough and roll it out as thin as possible. The round can
then be cut into six triangles.
The thin oatcakes will cook
quicker and require care in handling, before and after cooking.
