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6. Porridge Oatcakes
Preparation info
- Makes
8–10
oatcakes - Difficulty
Easy
Appears in
By Sue Lawrence
Published 2016
So-called as they are made from porridge oats only – no flour is involved, so they are good for anyone with a wheat allergy. They are also rolled in oatmeal instead of flour. They are a doddle to make but are a little fragile, so handle with care when removing from the baking tray.
Ingredients
200 g 7 oz ¼ tsp
Method
Mix the oats, salt and bicarbonate of soda in a bowl.
Melt the butter and add to the bowl, with enough hot water (about 75 ml/2½fl oz) to combine to a stiff paste. On a board dusted with oatmeal, pat or roll out thinly as possible and cut into 8–10 rounds. Place on a buttered baking sheet and bake at 170C/325F/Gas 3 for 35–40 minutes. Remove to a wire rack to cool.