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Dessert

Crisp Oatmeal Cakes

Crisp Oatmeal Cakes are baked oatcakes made with dripping, lard, or butter, oatmeal, baking soda, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Crisp Oatmeal Cakes

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat your oven to 350°F (175°C).

Make the dough

  1. Rub the dripping, lard, or butter into the oatmeal.

  2. Mix in the baking soda and salt.

  3. Form the mixture into a dough.

Shape and bake

  1. Shape the dough into cakes and place them on a baking sheet.

  2. Bake in the preheated oven until crisp.

Recipe from a historical cookbook (Internet Archive).

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

Dripping, lard, or butter
Coats the oatmeal and adds fat, giving the cakes a tender, short texture.
Oatmeal
Forms the main body of the cakes, providing structure once bound into dough.
Baking soda
Reacts with acidity in the mixture to lightly lift and brown the cakes.

The step that matters

Bake until crisp. Oatcakes only turn crisp when baked long enough to drive off moisture. Underbaked cakes stay soft and pliable, and they firm up as they cool.

“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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