Oat Cakes
Ingredients
Directions
The book says “a moderately hot oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.
Make the dough
In a bowl, combine oatmeal, baking soda, and salt.
Add melted lard and enough water to form a soft dough.
Knead the dough until smooth.
Press the dough into a round cake about ½ inch thick, then roll it out very thin.
Bake
Place the rolled dough on a hot griddle and bake until firm.
Remove from the griddle and place in a moderately hot oven (350°F) until dry and curled up.
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
- Provides the main body and structure of the oatcake.
- Baking soda
- Reacts with the dough to lighten it slightly and aid browning.
- Melted lard
- Adds fat for tenderness and a richer flavor in the dough.
The step that matters
Rolling the dough very thin. Thin dough dries out and crisps through during baking. If it is rolled thick, the centre stays soft and doughy instead of becoming dry and firm.
“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.
More oatcakes recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.