Oat Cakes
Ingredients
Directions
Make the dough
In a large bowl, combine the oatmeal, carbonate of soda, and salt.
Rub in the lard or beef dripping until well mixed.
Add the hot water and mix to form a dough.
Roll out the dough on a well-dusted surface.
Bake and toast
Cut into squares and bake on a hot griddle.
Once hardened, toast in front of a clear fire.
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 bulk of the dough and gives the oatcakes their structure and nutty flavour.
- Lard or beef dripping
- Adds fat that rubs into the oats, tenderising the dough and adding richness.
- Carbonate of soda
- Reacts with the dough's acidity to lighten it slightly and aid browning.
The step that matters
Roll out the dough on a well-dusted surface. Oat dough has little gluten to hold it together and sticks easily, so a generous dusting of flour or oatmeal keeps it from tearing and helps it roll to an even thickness for uniform baking.
“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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