Ingredients:
Medium oatmeal - 225 gms
Salt - 1/4 tsp
Baking soda - a pinch
Bacon fat - 1 tbsp (melted)
Boiling water - 25 ml
Oatmeal to sprinkle
Butter for greasing
Method:
Medium oatmeal - 225 gms
Salt - 1/4 tsp
Baking soda - a pinch
Bacon fat - 1 tbsp (melted)
Boiling water - 25 ml
Oatmeal to sprinkle
Butter for greasing
Method:
- Heat a griddle and grease it lightly, or heat the oven to 180 c.
- Put the oatmeal, salt and baking soda in a bowl and stir in the fat and enough water to make a stiff dough. Knead well.
- Sprinkle a working surface with oatmeal, turn out the dough and roll it out to a thickness of about 3 mm. Cut the dough into 3" rounds.
- Lift the oatcakes carefully with a slice and cook then on a moderately hot griddle on one side only, until very pale golden underneath and the edges out slightly.
- Alternatively, arrange them on greased baking sheets and bake in the oven for 10 minutes.
- Handle the oatcakes carefully because they are inclined to crumble.
- Cool them on a wire rack and when cold store them in an airtight container.
- If they are soft during storage, toast them lightly or reheat in the oven.
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