Oat-cakes, Crisp
Ingredients
Directions
Make the dough
Mix oatmeal with salt and enough cold water to form a dough.
Knead the dough for a few minutes until smooth.
Roll and cook
Roll it out on a pastry board as thin as possible, dusting with oatmeal.
Transfer the dough to a hot bakestone.
Bake on both sides over a clear fire for 2-3 minutes.
If the cakes become soft, crisp them before serving.
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 structure of the cakes, giving them their body and crumbly texture.
- Cold water
- Binds the oatmeal into a cohesive dough that can be rolled thin.
The step that matters
Rolling the dough as thin as possible. Thin dough has little moisture and dries quickly on the hot bakestone, so it crisps rather than staying soft. Thick cakes remain doughy inside and are more likely to go soft.
“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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