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Oatcakescakes, scottish 8 oz fine (pinhead) oatmeal 1/2 teaspoon barcarbonate of soda 1 pinch of salt 2 tablespoon bacon fat or melted butter 1/4 pint hot water 1 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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