oatcakes (old recipe)

Categories
Bread
Yield
100 Servings
MeasureIngredient
1 pounds Scotch or Irish oatmeal; and a little extra
¾ teaspoon Salt
½ teaspoon Baking soda
2 tablespoons Butter melted
1 cup Hot water

From: diane <DIANELM@...>

Date: Thu, 25 Jul 1996 16:00:52 EDT NOTE: For this recipe, you must use the Scotch or Irish oatmeal, not the regular rolled oats commonly found in the grocery store.

Mix 1 pound of the oatmeal, salt and soda and add the melted butter and hot water. Blend with wooden spoon until the dough is moist and will hold together. Sprinkle a board with a little oatmeal and roll out the dough into thin round cakes, about 8 inches in diameter. Dust tops of these with a little oatmeal and cut each cake into 8 small triangles. Bake on a hot griddle dusted with oatmeal, turning the cakes several times to cook them on both sides. They should be very crisp. They may be baked in the oven, but are better if made the old fashioned way. Arrange on ungreased cookie sheet and bake in preheated 350 F oven for 20 minutes turning several times as they cook. Serve hot with butter and jam. Makes about 9 dozen.

EAT-L Digest 24 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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