Oat Cakes
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
Mix all dry ingredients thoroughly.
Add water until the dough is very stiff.
Knead into a round cake on a board.
Shape and bake
Roll out very thin and cut with a biscuit cutter.
Bake in a hot oven at 400°F (200°C) for 5 minutes.
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 bulk of the dough and gives the oatcakes their structure and earthy flavour.
- Crisco
- Adds fat, which tenderises the dough and gives a short, crumbly texture.
- Baking soda
- Reacts with acidity in the dough to lift it slightly and aid browning.
The step that matters
Rolling out very thin. Thin dough dries and crisps evenly in a hot oven, while thick pieces stay soft and doughy in the centre. Even thickness keeps the oatcakes uniformly 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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