Midlothian Oatcakes

Name: Midlothian Oatcakes
Yield: Makes about 20
Ingredients: 8 oz oatmeal (fine or coarse — porridge oats will do); 8 oz oatmeal (fine or coarse — porridge oats will do); 8 oz oatmeal (fine or coarse — porridge oats will do); 8 oz oatmeal (fine or coarse — porridge oats will do); 4 oz flour; ½ teaspoon or more salt; 1 teaspoon baking powder; water; 3 oz butter, or half butter and half lard; 3 oz butter, or half butter and half lard

Preparation info

Makes about
20

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

8 oz oatmeal (fine or coarse — porridge oats will do)
4 oz flour

Cookies
Vegetarian

Method

Place the oatmeal in a basin. Sift in the flour, salt and baking powder. Rub in the fat and mix to a stiff dough with cold water. Turn the dough on to a board sprinkled with oatmeal, knead lightly and roll out to 1/8 inch thickness. Cut into rounds with a glass or teacup and bake in a moderate oven, Reg 4/350°