*  Exported from  MasterCook  *
 
                        Oatcakes (bakestone Recipes)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           Medium oatmeal*
      1/2   t            Salt
    1       pn           Bicarbonate of soda
    2       T            Melted bacon fat**
    2       fl           Hot water***
 
   *Grinding down regular rolled oats slightly in a blender or grinder will
   be a help.  **Or beef dripping.  ***Approximately.  -- Mix the oatmeal,
   salt and soda in a bowl.  Make a well in the center.  Pour in the melted
   fat and add enough water to make a stiff dough which can be squeezed into
   a ball.  Sprinkle the board and your hands with oatmeal and knead the
   mixture until there are no cracks in it.  Flatten the ball and roll it out
   into a round just under 1/4 inch thick.  Invert a plate on top and trim
   off the ragged edges -- these can be added to the next batch of dough to
   be rolled.  Cut the round into quarters, lift them onto a warmed and
   greased bakestone and cook over moderate heat for 20 minutes or until the
   triangles curl at the corners.  Turn and cook the other side for 5
   minutes, or finish under a moderate grill.  Store the oatcakes in an
   airtight tin, and toast under a moderate grill, or in the oven, before
   serving.  -- These are served with honey, marmalade or jam for breakfast,
   or with crowdie (a slightly sweet Highland Scots cottage cheese) for tea.
   They are especially good with fried herring or smoked haddock.  Not to
   mention any kind of caviar you can get your hands on.
  
 
 
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