★ Oat Cakes
Ingredients
Directions
Make the dough
Knead 1 part oil, 2 parts water, salt, and coarse oat flour.
Roll the dough to ¼ inch thick, about the size to fit a pie pan.
Crease the dough into quarters and let rest.
Bake
Bake in a moderate oven.
If desired, cut the dough into crackers.
Grind the flour
Grind rolled oats or oatmeal in a food cutter to make the flour.
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. See the original page.
Explore the science
What each ingredient does
- Oat flour (in the method)
- Forms the main body of the dough and gives the oatcakes their grainy texture.
- Oil
- Adds fat that keeps the oatcakes tender and short.
- Water
- Hydrates the flour so the dough holds together.
The step that matters
Roll the dough to an even ¼ inch. Uneven dough bakes unevenly. Thin spots can scorch and crisp too far, while thick spots stay soft and doughy in the centre.
“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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