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Oatcake (dough method): 1
Ingredients:
8 oz medium oatmeal
1 oz fine oatmeal
1 level teaspoon salt
1 1/2 oz butter
1/2 pint boiling water.
Method:
Mix the salt with the oatmeal.
Melt the butter and put it in a half pint jug.
Fill up the jug with the boiling water and pour into the oatmeal.
Beat well together.
When cooled, knead it to a dough.
Sprinkle a board with fine oatmeal and roll out dough very thinly.
Cut into triangles.
Cook on a moderately hot griddle until crisp.
Cooking time:
About 10 minutes.
Oatcake (dough method): 2
Ingredients:
8 oz medium oatmeal
pinch of bicarbonate of soda
pinch of salt
1 oz melted lard
6 tablespoons boiling water
Method:
Mix the dry ingredients together.
Mix the lard and water together.
Add the dry ingredients to the liquid.
Mix to a soft dough, adding more water if necessary.
Roll out thinly on a well floured board.
Cut into 6 inch circles.
Divide into wedges.
Place on greased baking tray.
Baking time:
About 25 minutes at 350 degrees F or Gas Mark 4.
Oatcake (dough method): 3
Ingredients:
8 oz medium oatmeal
1/2 cup milk
1/2 cup boiling water
2 oz margarine
1 teaspoon salt.
Method:
Pour the milk, water and melted margarine on to the oatmeal.
Mix well.
Pat into thin cakes with hands.
Cook on a greased baking sheet until crisp and pale brown.
Baking time:
In a moderate oven until pale brown.
Oatcake (dough method): 4
Ingredients:
8 oz fine oatmeal
2 teaspoons lard
2 teaspoons margarine
pinch of salt
1/2 tablespoon sugar
3/4 cup hot water
Method:
Melt margarine, lard, sugar and salt in hot water, then add to oatmeal.
Knead to a soft dough.
Roll out on an oatmeal covered board.
Break off small pieces and flatten to round cakes, 3 inch by 1/8 inch thick.
Cook on moderately hot ungreased griddle on one side only.
If serving immediately, toast second side under slow grill.
Otherwise leave to harden in a warm place, but grill before serving.
Cooking time:
About 7 minutes on one side.
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