Welsh Oatcakes

Bara Ceirch

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz medium oatmeal
  • 1 teaspoon bacon fat
  • ½ pint warm water


    Put the oatmeal into a basin. Melt the bacon fat in the water and stir into the oatmeal to make a fairly stiff dough. Put on a board dusted with oatmeal and divide into small pieces. Make each into a ball and press down, then roll out very thinly, pressing with the fingers where necessary to avoid cracks. Cook on a hot griddle, hotplate or frying pan. When the oatcakes start to curl at the sides, turn them and bake to a pale biscuit colour.