Oat Cakes
Ingredients
Directions
Make the dough
Mix oat meal with salt and enough cold water to form a dough.
Knead the dough well with your hands.
Shape and bake
Roll out the dough very thinly into cakes.
Bake on a griddle or iron plate over a clear fire for 2-3 minutes on both sides.
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
- Oat meal
- Forms the dough and becomes the body of the oatcake as it bakes.
- Cold water
- Hydrates the oat meal so it binds into a workable, pliable dough.
The step that matters
Roll out the dough very thinly. Thin cakes cook through quickly and dry out into a crisp texture; thick dough stays doughy in the centre and may not set before the outside browns.
“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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