Catherine Brown

Girdle Baking

Girdle Oatcakes

Preparation info
  • Yield:

    1

    round, 4 triangles
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

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) medium oatmeal
  • Pinch of salt

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