Oatcakes (Not Sweet) Recipe




Oatcakes (Not Sweet) Ingredients

3 1/2 cup oats, quick salt
2 tbsp flour
1/2 cup shortening water ,approx.

A Recipe for
Oatcakes (Not Sweet)

 

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

Pearl Buck (1892-1973) American Nobel Prize winning author.



“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)



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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




Research tells us fourteen out of any ten individuals likes chocolate.

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Henry IV of France



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Avoid fruit and nuts. You are what you eat.

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Oatcakes (Not Sweet)

Soup and fish explain half the emotions of human life.

Sydney Smith






Oatcakes (Not Sweet) Directions

Combine the oats, salt and flour. Cut in the shortening and add enough
water to dampen and form a ball. (A food processor does the work in a
jiffy). Leave to swell for ten minutes. Divide the dough and roll
each part to 1/8" thickness; slide onto ungreased cookie sheet,
indent in squares with a pastry wheel or knife. Bake in 350F for
about 1/2 hour but watch that they don't turn brown.

Sweet Oatcake: Add 1 cup sugar to recipe.

Serves: 1

 

 

 

 

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