Title: Oatcakes (Scottish)
Categories: Cake Uk
Yield: 6 Cakes

8	oz	Fine (Pinhead) Oatmeal
1/2	ts	Barcarbonate of Soda
		Pinch of Salt
2	tb	Bacon fat or Melted Butter
1/4	pt	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

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