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Girdle Baking
Girdle Oatcakes
- Yield:
1
round, 4 triangles - Difficulty
Easy
Published 2003
Cook’s Tip: The less water used the crisper the oatcake and the more likely it is to curl – the sign of a good oatcake. Work quickly since it is easier to shape and roll out thinly when the dough is still warm.
Ingredients
125 g 4½ oz Pinch
Method
Heat the girdle and grease. Test heat by sprinkling on some flour which should turn a light brown in a few minutes. Also judge heat by holding your hand over the girdle. It should feel hot, but not fiercely so.
Mixing and Shaping
Put the oatmeal into a bowl and add the salt. Make a well in the centre, add the dripping or butter and mix through. When
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