Oat Cakes
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the paste
Warm the water, butter, salt, and baking soda in a saucepan, stirring well.
In a bowl, mix the medium oatmeal with the warm mixture to form a smooth paste.
Roll and bake
Dust a pastry board and rolling pin with fine oatmeal.
Roll out the paste thinly on the board.
Cut into rounds or squares, place on a baking sheet, and bake in a 350°F (175°C) oven until crisp, about 10 minutes.
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
- Medium oatmeal
- Forms the bulk of the dough, giving the oatcakes their body and grainy texture.
- Butter
- Adds fat, which softens the crumb and gives a richer, tender bite.
- Baking soda
- Reacts with the dough's acidity to aid browning and a lighter, crisp texture.
The step that matters
Rolling the paste thinly. Thin dough dries out and crisps evenly in the oven; thick pieces stay soft and chewy in the centre. Even thickness helps the oatcakes bake through at the same rate.
“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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