Scotch Oatmeal Cakes

Ingredients

• just as much salt as is used in the making of bread from flour
• oatmeal of medium size

Method

1. 1

   Use cold water to make the dough.

2. 2

   Knead quickly and make only enough for one cake at a time.

3. 3

   Roll out thin, about an eighth of an inch thick.

4. 4

   Bake one side on a hot-plate until stiff enough to stand on edge in a toaster.

5. 5

   Finish baking before the fire for better crispness.

6. 6

   Do not eat hot; store in a dry place.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1741. The excerpt below is the record exactly as published.

Scotch Oatmeal Cakes (another way). — The following directions are given by one writer as the result of some experience and study :— 1. Let the oatmeal be of medium size in the gi-ain. If coarse oatmeal be used, the cakes will not bear kneading out to the proper thinness, but will break in pieces ; if the finest be used, the cakes wiU be tough, not crisp, as they ought to be. 2. Use cold water only in making the dough. If hot or lukewarm water be used, the cakes will also be tough, and quite wanting in the peculiar sweetness that cakes made with cold water have. The use of fine oatmeal and hot water certainly makes the work easier to the person making the cakes, and also produces a better-looking article, but just as surely makes the cakes much less pleasant to eat. 3. Use no fat, nor carbonate of soda, nor anything but oatmeal, cold water, and just as much salt as is used ia the making of bread from flour

Cook this with the app: pantry check, scaling, and the assistant.