Preparation info
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    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

For centuries oatcakes were eaten daily in many parts of Britain and Ireland, before wheat bread ceased to be for special occasions only and became commonplace. Different parts of the country had different local variations and the following is based on an old Donegal recipe. Originally they would have been cooked on an iron griddle, but oven-baking produces good results. Unlike baking bread, which demands a very high temperature, oatcakes are cooked very slowly, more a drying process akin t