Friday, 26 August 2011

Oatcakes (wheat-free)

Yield: 20-24 oatcakes


250 g medium oatmeal or 250 g rolled oats
1 pinch salt
1/4 teaspoon bicarbonate of soda
1 tablespoon lard or bacon fat, melted
hot water from the kettle (about 75 mi for oatmeal, about 200 ml for rolled oats)


  1. Preheat oven to 200C/400°F.
  2. Put the oats, salt and baking soda in a bowl.
  3. Make a well, pour in the lard and stirring with a wooden spoon, add in enough of the hot water to make a stiff dough.
  4. Knead it for a while to make it come smoothly together, then roll out as thinly as you can.
  5. Cut into triangles or rounds.
  6. Bake on an ungreased baking sheet for 15-20 minutes, or until the edges are turning golden-brown and the oatcakes themselves are firm (they'll crisp up on cooling).
  7. Remove to a wire rack to cool.
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