Advertisement
Oatcakes
- Difficulty
Easy
Published 2015
Ingredients
- oatmeal
- fat or dripping
- baking-soda
- salt
- hot water
Method
Four special implements are used for baking oatcakes—the spurtle, or porridge-stick, for stirring the mixture; a notched bannock-stick, or rolling-pin, which leaves a criss-cross pattern on the upper side; the spathe, a heart-shaped implement with a long handle, made of iron, used for transferring the cakes from board to girdle; and the banna-rack, or toaster.
<Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe