Oat-cakes, Crisp
Ingredients
Directions
Make the dough
Mix oatmeal with a pinch of salt and enough cold water to form a dough.
Knead the dough for a few minutes until smooth.
Shape and bake
Roll it out on a pastry board as thin as possible, sprinkling meal underneath and on top.
Transfer the dough to a baking stone using a baking spit.
Bake on both sides over an open fire for 2-3 minutes until crisp.
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 dough, and as it bakes it turns into a crisp, sturdy cake.
The step that matters
Rolling the dough thin. Thin dough dries out and crisps quickly during baking. Thick dough stays soft and chewy in the middle, so rolling it as thin as possible matters for a crisp oatcake.
“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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