Scottish oatcakes include a little fat and are raised with baking soda. The old way to make them required the dough to be rolled out; one side was baked on the girdle (see griddle) and the other toasted before the fire (nowadays oatcakes are more likely to be baked in the oven). Cut in quarters, they were called farls. For storage they were buried among the dry oatmeal in the meal chest. Oatcakes had some importance as festive foods, especially at Beltane (1 May, an ancient Celtic festival) and Christmas.