Thick Havercake7

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 6 oz/170 g fine oatmeal
  • pinch of salt
  • 4<

Method

Mix the salt and flour, mix in the water, knead to form a stiff dough, and roll out as a ¼-inch thick round. Use a thin layer of oatmeal as dusting on the worktop to guard against sticking.

Heat a bakestone as described in the recipe.

Slide the havercake on to the bakestone, and leave to bake for 5–6 minutes until the edges begin to curl up. Tu