Serving Size 6
8 oz Fine (Pinhead) Oatmeal
1/2 ts Barcarbonate of Soda
Pinch of Salt
2 tb Bacon fat or Melted Butter
1/4 pt Hot Water
Extra Oatmeal for rolling
To test the correct heat of the gridle sprinkle it with a little flour. If the flour
browns at once it is too hot; it sould take a few secounds to turn colour.
Set the oven to 375F/Gas 5 or heat a gridle or heavy frying-pan. Mix the oatmeal, the
bicarbonated of soda and salt together in a bowl. Add the melted fat and the hot water.
Stir well until it makes a soft paste. Sprinkle some oatmeal on a board. From the dough
into a round and roll it out as thinly as possible, adding oatmeal to the serface as
necessary, to prevent sticking. Brush off the excess oatmeal. Cut the dough into 4 or 6
To oven bake; place on a large ungreased baking sheet. Bake for 15-20 minutes.
To gridle bake; bake on a hot gridle or frying-pan until the edges begin to curl. Turn
over and cook the other side. Do not let the oatcakes brown; they should be a pale fawn
colour. Put on a wire rack to cool. They are delicious served with cheese