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2 dozen
oatcakesMedium
Published 1977
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.
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,