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Oat Cakes

A simple oat dough formed into thin rounds and toasted on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Oat Cakes

Ingredients

Directions

Prepare the dough

  1. In a basin, mix a pinch of salt into 1 pint of cold water.

  2. Add 3 handfuls of oatmeal and mix well.

  3. Turn the mixture onto a baking board and knead with dry meal.

  4. Roll out the dough very thin and cut into four rounds.

Cook and serve

  1. Heat a griddle and place the cakes on it for a few minutes.

  2. Toast the cakes before the fire until golden.

  3. Serve warm with butter.

Recipe from a historical cookbook (Internet Archive).

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 dough and gives the cakes their characteristic grainy texture.
Cold water
Binds the oatmeal into a dough that can be rolled thin.
Dry meal
Prevents the sticky dough from adhering to the board and rolling pin during kneading.

The step that matters

Roll out the dough very thin. Thin cakes dry out and crisp evenly on the griddle and toasting stage, while thick dough stays doughy in the centre and may not cook through.

“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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