Cousin Joey's OATCAKES
Here is a simple and delicious recipe for oatcakes. Cousin Joey did not have to give it to me, since oatcakes are widely available in commerce in Britain, but here in the U.S., of course, they are unfindable. These are very good with cheese and fruit, or all alone.
2-3 dozen cakes
300E oven, 30-40 minutes, ungreased baking sheet
1 cup old-fashioned oatmeal, unground
1 cup oatmeal ground in blender to medium coarseness
1 cup oatmeal ground in blender to a fine meal
2-3 Tablespoons olive oil (the original calls for melted butter or bacon fat)
1/2 teaspoon salt
Combine oatmeals and salt. Add oil and mix well. Gradually stir in enough boiling water to make a stiff dough. Sprinkle a board with oatmeal and roll out the dough as thin as possible, then cut into rounds. You will need to add a few drops of water to the scraps to get them to reroll. Continue rolling and cutting until all dough is used. Bake on an ungreased sheet at 300E for 30 minutes until cakes are dry but not brown. Oatcakes will neither spread nor rise during the cooking process.
This information was placed on the web by Thomas J. Sienkewicz. If you have any questions about this document, you may contact him at firstname.lastname@example.org.