An oatcake may take a number of different forms. It can be
an oven-baked, manufactured biscuit containing a proportion
of wheat flour. Or it can be a girdle-baked version,
containing no flour, which takes on a life of its own as a
thin curling triangle as it dries out.
INGREDIENTS
250g (8oz) medium oatmeal
125g (4oz) pinhead oatmeal
125g (4oz) wheaten flour
pinch of salt
1 teaspoon sugar
50g (4oz) butter, dripping or lard, or a mixture
4 tablespoons boiling water
METHOD
You will need two 19 x 28cm (71/2 x 11in) baking tins or two
20cm (8in) round sandwich tins - greased and floured.
Preheat oven to gas mark 4/180C/350F.
Put the oatmeal, flour, salt and sugar into a bowl. Melt the
fat in the water and add. Mix to a fairly stiff dough.
Divide between tins. Level with a spatula. Dust with
oatmeal. Cut into squares or triangles. Bake for 40 minutes.
