Oat-meal Wafers
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Mix equal parts water and oat-meal until very thin.
Spread the mixture on the bottom of a pan, ensuring it's no thicker than a knife blade.
Bake slowly at 300°F (150°C) until completely dry, watching to prevent scorching.
Remove from the pan; expect it to break into fragments.
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 bulk of the wafer, and its starch sets into a crisp sheet as it dries.
- Water
- Hydrates the oat-meal into a spreadable mixture; it evaporates in the oven, leaving a dry, crisp sheet.
The step that matters
Bake slowly until completely dry. A very thin layer dries quickly, but high heat or uneven drying can scorch the edges before the centre is dry. Baking slowly until fully dry gives a crisp, evenly coloured wafer.
“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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