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Strones Or Oatcakesbreads, irish 2 cup oatmeal (not rolled oats; coarsely ground oats) 1 pinch baking powder 1 pinch salt 1 teaspoon bacon fat 1 boiling water For hundreds of years in Ulster, a large STRONE was made in the shape of a cross to celebrate the feast of St. Brigit. Strones were traditionally served hot and dripping with freshly made butter. Mix the dry ingredients. Melt the fat in a little boiling water and use to mix the other ingredients to a stiff dough. Scatter more oatmeal over it and knead thoroughly. Roll out as thinly as possible, in a circle. Put on a baking sheet. Cut a cross on top so that when cooked the oatcake can be easily broken into quarters, the traditional FARLS. Bake in a moderate oven (350F, Gas 4, 180C) for about 20 min. Serve with lots of butter. From: Michael Loo
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