Oatmeal Cakes
Ingredients
Directions
Prepare the dough
Put the oatmeal in a bowl and moisten it with water to form a dough.
Knead the dough on a floured surface until thin.
Cut the dough into oblong cakes.
Bake
Place the cakes on a hot iron plate (girdle) and bake until slightly brown on the bottom.
Toast the top side before the fire using a toaster.
For softer cakes, bake both sides quickly on the girdle without toasting.
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 cakes as it binds with water into a dough.
- Water
- Moistens the oatmeal so its starch and fibre hold together into a workable dough.
- Coarse sea salt
- Adds seasoning to the oatcakes.
The step that matters
Knead until thin. The dough must be rolled or kneaded thin enough to bake through; thick cakes stay doughy in the middle and dry unevenly at the edges.
“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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