Thin Oatcake

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

  • 3 oz/85 g fine oatmeal
  • 3 tbs/45

Method

Melt the lard or dripping in the water and mix into the oatmeal and salt to form a dough. Knead quickly and roll or pat out on a thin layer of oatmeal to form a 10-inch diameter disc.

Follow the instructions given for the havercake, baking each side for some 4–5 minutes.