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Oat Cakes

A simple oat cake made by mixing oatmeal, salt, melted fat, and water, then baking on a griddle and toasting until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Oat Cakes

Ingredients

Directions

Make the dough

  1. Mix the oatmeal, salt, and melted fat with enough warm water to form a dough.

  2. Knead the dough until smooth.

  3. Spread some oatmeal on a board and press the dough into a round cake about ½ inch thick.

  4. Roll out the dough thinly and divide it into cakes.

Bake and finish

  1. Bake on a hot griddle until firm.

  2. Remove from the griddle, rub with oatmeal, and toast before the fire until they curl up.

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 main body of the dough and gives the oatcakes their structure and nutty flavour.
Melted fat
Adds richness and tenderness, helping the dough hold together and stay short.

The step that matters

Rolling the dough thinly. Oatmeal dough has no gluten to stretch, so it cracks if handled roughly. Rolling it evenly and thinly before baking gives cakes that dry out and firm up uniformly on the griddle.

“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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