- 4
Ingredients
- 1 1/2 cups fine oatmeal
- 1 –2 tbsp. butter or lard
- Pinch of salt
Preparation
Step 1
1. Put the oatmeal into a bowl. Put the butter or lard and salt into a measuring cup, pour ¾ cup boiling water onto it, and stir until melted and dissolved. Pour this into the oatmeal and mix to a pliable dough. You may need a little more liquid to obtain the right consistency.
3. Leave it to dry for another hour or two before you bake it. Bake at 250°F for 3–4 hours. The more slowly it cooks, the better the flavor will be. Oatcakes keep for ages in a tin and can be reheated. Eat with butter or butter and jam.
From the photo, it also appears as if the dough is rolled out onto a floured board, which makes quite a bit more sense, at least to me, than pressing it into a pan. Though it is obvious, also unmentioned is that the scraps between the cut-out cakes can be combined, rolled flat, and cut into additional cakes.
We were snowed in today, so I tried this, following the directions exactly. Meh. Certainly will not be making this recipe again. 3 hours in the oven is just too long.
Thank you to all who have posted editorial comments - very useful. I was thinking of making these but then I woke up. The steps are pretty time consuming - the recipe incomplete - two major factors in my decision. Also - I hate to say it because my parents are Irish - there is no cuisine culture more dull than this one. I'll save my oatmeal for the bowl and make brioche to spread my jam on.
Thank you to all who have posted editorial comments - very useful. I was thinking of making these but then I woke up. The steps are pretty time consuming - the recipe incomplete - two major factors in my decision. Also - I hate to say it because my parents are Irish - there is no cuisine culture more dull than this one. I'll save my oatmeal for the bowl and make brioche to spread my jam on.