Oat Meal Cakes for Breakfast
Ingredients
Directions
Make the dough
In a bowl, combine oatmeal and boiling water with salt and butter or lard.
Stir quickly to form a dough.
Shape the cakes
Turn the dough onto a baking board and roll it thin.
Stamp into small, round cakes.
Place on a griddle to firm up.
Toast
Toast on each side before the fire until dry and 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.
Explore the science
What each ingredient does
- Oatmeal
- Forms the body of the dough and gives the oatcakes their grainy, sturdy structure.
- Boiling water
- Hydrates the oatmeal so it binds into a workable dough.
- Butter or melted lard
- Adds fat that tenderizes the dough and helps the cakes turn crisp.
The step that matters
Roll the dough thin. Thin cakes dry out fully when toasted, which gives the crisp texture. Thick dough stays soft and chewy 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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