Oatcakes (scottish)

Yield: 6 Cakes

Measure Ingredient
8 ounces Fine (Pinhead) Oatmeal
½ teaspoon Barcarbonate of Soda
\N \N Pinch of Salt
2 tablespoons Bacon fat or Melted Butter
¼ pint Hot Water
\N \N 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

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