Oat-cakes
Ingredients
Directions
Prepare
Mix oatmeal with a pinch of coarse sea salt.
If desired, add soda or carbonate of ammonia to the mixture.
Shape and bake
Form the mixture into cakes, either very thin or about ¼ inch thick.
Bake in a preheated oven at 400°F (200°C) until dry.
Store
Store in a cool, dry place to preserve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oatmeal
- Forms the base of the cakes, providing structure and a toasted, nutty flavour when baked.
- Soda or carbonate of ammonia
- Optional leavening agent that lightens the texture and aids browning in the cakes.
The step that matters
Bake until dry. Oatcakes must be baked until fully dry, because residual moisture makes them soft and encourages spoilage. Thickness affects how quickly they dry, so thin cakes dry faster than thicker ones.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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