Oat Cakes
Ingredients
Directions
Make the dough
Combine oatmeal, salt, and baking soda in a bowl.
Add hot dripping and cold water, then mix until a dough forms.
Roll out the dough thinly.
Bake
Bake on a hot griddle or in front of the fire until golden.
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
- Fine oatmeal
- Forms the main body of the oatcake, giving it its grainy, sturdy structure.
- Hot dripping
- Adds fat that tenderises the dough and gives a rich flavour.
- Baking soda
- Reacts with the dough to lighten it slightly and aid browning.
- Cold water
- Moistens the oatmeal so the dry ingredients bind into a workable dough.
The step that matters
Roll out the dough thinly. Thin dough dries and crisps evenly during baking. Thick pieces stay soft and doughy in the centre, and the cakes may not hold together.
“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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