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Ingredients
- 4 ounces oatmeal medium*
- 1/2 teaspoon salt
- 1 pinch baking soda
- 2 tablespoons bacon drippings melted**
- 2 ounces water ***, hot
Method
- Grinding down regular rolled oats slightly in a blender or grinder will be a help.
- *Or beef dripping.
- ***Approximately.
- Mix the oatmeal, salt and soda in a bowl.
- Make a well in the center.
- Pour in the melted fat and add enough water to make a stiff dough which can be squeezed into a ball.
- Sprinkle the board and your hands with oatmeal and knead the mixture until there are no cracks in it.
- Flatten the ball and roll it out into a round just under 1/4 inch thick.
- Invert a plate on top and trim off the ragged edges -- these can be added to the next batch of dough to be rolled.
- Cut the round into quarters, lift them onto a warmed and greased bakestone and cook over moderate heat for 20 minutes or until the triangles curl at the corners.
- Turn and cook the other side for 5 minutes, or finish under a moderate grill.
- Store the oatcakes in an airtight tin, and toast under a moderate grill, or in the oven, before serving.
