Preparation info

  • Makes

    2 dozen

    oatcakes
    • Difficulty

      Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Oatcakes go well with all cheeses. Serve them on any dinner party cheese tray or spread with butter and sandwich in pairs with a chunk of Cheddar for a sandwich lunch. Use extra oatmeal, not flour, on the working surface when rolling out the dough. You will find them very easy to make following this recipe.

Ingredients

  • 225 g/8 oz.medium oatmeal
  • 75 g/3 oz.plain flour
  • ¼ level teaspoon bicarbonate of soda
  • 1 level teaspoon salt
  • 50 g/2 oz mixed white vegetable fat and margarine
  • boiling water (see method)

    Method

    Measure the oatmeal into a mixing basin. Sift in the flour, bicarbonate of soda and salt. Melt the fat and pour into the dry ingredients. Mix with a palette or table knife, adding just enough boiling water from the kettle to make a soft but not sticky dough. Turn out on to a clean pastry board sprinkled with extra oatmeal. Roll out thinly; if the dough is a little on the soft side for handling, knead in a little extra oatmeal and give the dough a moment to firm up. Cut the mixture with a knife into two wide strips and then into triangles, or use a 5- to 7 - cm (2- to 3 - in) round cutter and stamp out circles.

    Place the oatcakes on ungreased trays. Set above centre in a hot oven (220°C., 425°F., Gas Mark 7) and bake for 15 minutes or until crisp. When quite cold, store in an airtight container.