July 02, 2019


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


  • 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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