Oatcakes
Ingredients
Directions
Make the dough
Mix oatmeal and water in a bowl until a dough forms.
Knead the dough thoroughly on a floured surface.
Shape and bake
Roll the dough into very thin cakes using a rolling pin.
Bake the cakes on a hot griddle or iron plate over a fire until golden brown.
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 cakes and gives them their oaty flavour.
- Water
- Hydrates the oatmeal so it binds into a workable dough.
The step that matters
Rolling the dough very thin. Thin cakes dry out and crisp evenly on a hot surface, while thick dough may stay doughy in the centre. Even thickness helps the cakes bake through and brown uniformly.
“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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