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Oatcakes (Traditional Method

Oatcakes (Traditional Method recipe image
This International dessert features Oatmeal, Fat. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 389.6
Dietary: Gluten-free
Description
This International dessert features Oatmeal, Fat. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 ounce Oatmeal
  • 1 teaspoon Fat
Directions
  1. 1
    ;Water, hot 1 pn Salt 1 pn Baking soda As the dough stiffens when lying about, it is best to
  2. 2
    make a bannock at a time, using the above quantities, the next being prepared whilst the one is on the girdle [not a typo!].
  3. 3
    Put the oatmeal into a bowl and add the salt and soda.
  4. 4
    Melt a teaspoon of dripping or fat (bacon fat, goose fat, or poultry fat are all excellent).
  5. 5
    Make a well in the centre of the meal, put in the dripping, and
  6. 6
    add as much hot water as will
  7. 7
    make a stiff paste.
  8. 8
    Rub plenty of oatmeal on to the baking board; turn out the mixture and form into a smooth ball.
  9. 9
    Knead and roll out as thinly as possible.
  10. 10
    Rub constantly on both sides with dry meal to prevent sticking, and keep the edges as even as possible by pinching wit finger and thumb.
  11. 11
    Give a final rub with meal,
  12. 12
    cut into a round, using a plate, and then
  13. 13
    cut the bannock into farls (fardels or quarters) or into smaller pieces.
  14. 14
    Place on a moderately hot girdle and
  15. 15
    bake steadily till th cakes curl up at the edge; then toast the other side slightly before a clea fire or finish in the oven.
  16. 16
    If you have neither a girdle nor a thick-bottomed frying-pan, you may
  17. 17
    bake the oatcakes in a moderate over for 20-30 minutes, till quite dry and curle at the edges.
  18. 18
    Buttered oatcakes are particularly good with marmalade, honey, cheese, frie herrings, and sardines.
  19. 19
    Recipes from Scotland*, 1946

Nutrition Facts

Servings 2

Amount Per Serving
Calories 389.6kcal
% Daily Value *
Total Fat 6.9g11%
Saturated Fat 1.2g6%
Cholesterol 0.1mg1%
Sodium 2.5mg1%
Total Carbohydrate 66.1g23%
Dietary Fiber 10.6g43%
Sugars 0.1g
Protein 16.9g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, dessert, fat, frying, international, method, oatcakes, oatmeal, title, traditional, vegan
Read it online: https://www.chefs-mate.com/recipe/oatcakes-traditional-method/