Oat Cake
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Mix the oatmeal, salt, and water together to form a stiff dough.
Roll the dough as thin as possible.
Cut the rolled dough into rounds or squares.
Bake
Place on ungreased baking sheets and prick with a fork.
Bake in a 400°F (200°C) oven 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Oatmeal
- Forms the main structure of the dough and the body of the cake.
- Water
- Hydrates the oatmeal so it binds into a stiff, rollable dough.
The step that matters
Rolling the dough as thin as possible. Thin dough dries out and crisps during baking, while thick dough stays soft and doughy in the centre. Even thickness helps the cakes bake evenly.
“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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