Hard Oat-cake
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the dough
Grind the oats into a fine flour.
Mix the oat flour with water and a pinch of salt to form a dough.
Roll out the dough with a rolling pin to about ¼ inch thick.
Bake
Cut into rounds or squares and place on a baking sheet.
Bake in a 400°F (200°C) oven until golden brown and 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
- Oats
- Form the main structure and flavor of the cake once ground into flour.
- Water
- Hydrates the oat flour so it binds into a workable dough.
The step that matters
Rolling the dough to an even thickness. Oat dough has little gluten, so thickness is what controls how it bakes. Thick spots stay soft in the centre while thin spots over-brown, so an even roll gives an evenly crisp cake.
“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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