Oatcakes (scottish) Recipe
Yield: 6 CakesRecipe by luhu.jp
Ingredients:
8 ounce: Fine, (Pinhead) Oatmeal
1/2 tsp: Barcarbonate of Soda,
Pinch of Salt,
2 tbsp: Bacon fat or Melted Butter,
1/4 pint: Hot Water,
Extra Oatmeal for rolling,
Directions:
: 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
Source from luhu.jp
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
Source from luhu.jp