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

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,