Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Fine (Pinhead) Oatmeal
1/2 ts Barcarbonate of Soda
Pinch of Salt
2 tb Bacon fat or Melted Butter
1/4 pt Hot Water
Extra Oatmeal for rolling
: To test the correct heat of the gridle
sprinkle it with a little flour. If the flour browns
at once it is too hot; it sould take a few secounds to
turn colour.
: Set the oven to 375F/Gas 5 or heat a gridle or
heavy frying-pan. Mix the oatmeal, the bicarbonated of
soda and salt together in a bowl. Add the melted fat
and the hot water. Stir well until it makes a soft
paste. Sprinkle some oatmeal on a board. From the
dough into a round and roll it out as thinly as
possible, adding oatmeal to the serface as necessary,
to prevent sticking. Brush off the excess oatmeal. Cut
the dough into 4 or 6 pieces. To oven bake; place on a
large ungreased baking sheet. Bake for 15-20 minutes.
To gridle bake; bake on a hot gridle or frying-pan
until the edges begin to curl. Turn over and cook the
other side. Do not let the oatcakes brown; they should
be a pale fawn colour. Put on a wire rack to cool.
They are delicious served with cheese. :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson
