Oatmeal Cakes
Ingredients
Directions
Make the dough
Mix the oatmeal with a pinch of salt and enough water to form a soft dough.
Roll the dough as thin as possible.
Cut it into small triangles.
Bake
Grease a griddle with butter.
Bake the triangles until crisp.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Oatmeal
- Forms the dough's structure as its starch and fibre bind with water, then sets into the crisp body.
The step that matters
Bake the triangles until crisp. Thin pieces lose moisture as they bake, letting the starches dry and set into a firm, crisp texture. Stopping early leaves the oatcakes soft and chewy rather than crisp.
“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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