Oat Cake
Ingredients
Directions
Make the dough
Melt the salt butter or lard in boiling water.
In a basin, combine the oat meal and pour the boiling water over it. Stir quickly to form a dough.
Turn the dough onto a baking plate and roll it out thinly.
Cut into small round cakes.
Cook the cakes
Firm up the cakes on a griddle over the fire for a short time.
Toast 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Oat meal
- Forms the bulk of the dough and sets into a firm, crisp cake when cooked.
- Salt butter or lard
- Adds fat that softens the cake and gives it a richer flavour.
The step that matters
Toast each side until crisp. Oat dough dries out and hardens unevenly if the heat is too fierce or the cakes are left too long, so turning them regularly and watching closely helps them crisp through without scorching.
“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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