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Baking Classics
Oatcakes
Preparation info
- Yield:
12
- Difficulty
Easy
Appears in
Published 2003
Cook’s Tip: These are best made with Scots oatmeal which has the finest flavour because the kernels ripen slowly, intensifying their flavour.
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12
Easy
Published 2003
Cook’s Tip: These are best made with Scots oatmeal which has the finest flavour because the kernels ripen slowly, intensifying their flavour.