8 oz fine (pinhead) oatmeal
1/2 tsp barcarbonate of soda
1 pinch of salt
2 tbsp bacon fat or melted butter
1/4 pt hot water
1 extra oatmeal for rolling
A Recipe for
Oatcakes (Scottish)
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
This Recipe for Oatcakes (Scottish) is one of thousands in the Recipes-to-go Dessert Cookbook.
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
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“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
This is a recipe for Oatcakes (Scottish) from the recipe cookbook of Recipes-to-go (Dessert)
Hungry men think the cook lazy. |
| Anonymous |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
Food Tip |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
: To test the correct heat of the gridle sprinkle it with a
little flour. If the flour browns at once it is too hot; it sould
take a few secounds to turn colour.
: Set the oven to 375F/Gas 5 or heat a gridle or heavy
frying-pan. Mix the oatmeal, the bicarbonated of soda and salt
together in a bowl. Add the melted fat and the hot water. Stir well
until it makes a soft paste. Sprinkle some oatmeal on a board. From
the dough into a round and roll it out as thinly as possible, adding
oatmeal to the serface as necessary, to prevent sticking. Brush off
the excess oatmeal. Cut the dough into 4 or 6 pieces. To oven bake;
place on a large ungreased baking sheet. Bake for 15-20 minutes. To
gridle bake; bake on a hot gridle or frying-pan until the edges begin
to curl. Turn over and cook the other side. Do not let the oatcakes
brown; they should be a pale fawn colour. Put on a wire rack to cool.
They are delicious served with cheese. :
:: From the booklet Scottish Teatime Recipes :: Typed in for you by
Ray Watson
Serves: 6
Oatcakes (Scottish) Recipe brought to you by Recipes To-Go