oatcakes (irish)

8 servings
6 ounces Oatmeal (preferably fine)
2 ounces Flour
/ 300 F) until crisp. -- These cakes are eaten buttered, with a
1 teaspoon Salt
10 fluid ounce Warm water

Mix flour and salt together. Slowly add warm water. Roll out on a floured board to ¼ inch thick. Cut into triangles. Cook on a pan or griddle until golden on both sides. Dry out in a cool oven (150 C glass of milk, for supper, but are also good with oily fish such as herring or mackerel. (They are also terrific with wine and cheese.)

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