Oatcakes (irish)

8 servings

Ingredients

Quantity	Measure	Ingredient
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

Directions

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.)