Oat Oakb
Ingredients
Directions
Make the dough
Melt the butter or lard in boiling water.
Pour the boiling water over the oat meal in a basin and stir quickly to form a dough.
Turn the dough onto a baking plate and roll it out as thin as possible.
Cut the rolled dough into small round cakes.
Cook the oatcakes
Place the cakes on a griddle over the fire for a short time to firm them up.
Toast the cakes on each side alternately before the fire until 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
- Oat meal
- Forms the dough and provides the body and structure of the oatcakes.
- Butter or lard
- Adds fat, which softens the texture and gives a richer flavour.
The step that matters
Stir the boiling water into the oat meal quickly. Hot water hydrates the starch in the oats and gelatinises it, so the dough binds. If it cools or is stirred slowly, the dough can stay crumbly and hard to roll thin.
“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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