Breed (Oatcakes from the Far Northeast Corner of Scotland)
- Reviews 2
Ready In: 30 mins
Serves: 2
Yields: 4 oatcakes
Ingredients
- 4 ounces oatmeal (old-fashioned, NOT instant or 1-minute)
- 1 tablespoon melted beef drippings, bacon fat or vegetable oil
- 1 pinch salt
- 2 -3 tablespoons boiling water
Directions
- Sprinkle a baking board with medium oatmeal.
- Mix together the ingredients and form into a ball.
- Place the mixture onto a baking board that has been sprinkled with a little medium oatmeal and roll out the mix to form a round about 1/8 inch thick.
- Cut into four triangles.
- Work quickly since the mixture becomes difficult to work with if it becomes cold (it will break and crack).
- Put the oatcakes on a hot griddle and bake on one side only.
- Once the edges curl they are cooked and now must be placed on a rack or tea towel and allowed to dry off in a warm room (or in the oven on a rack).
- Store in an airtight cookie tin at room temperature.
- For the Vegetarian/Vegan option use Vegetable Oil.
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