Yield: 6 Cakes
|8 ounces||Fine (Pinhead) Oatmeal|
|½ teaspoon||Barcarbonate of Soda|
|Pinch of Salt|
|2 tablespoons||Bacon fat or Melted Butter|
|¼ pint||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