Oatcakes

This is a recipe from Edith Stevenson, the first of many I hope. Her son Robert says these are superb with a good cheese, or thick with butter.  For this you need a good cast iron girdle for authenticity, but a heavy based frying pan would do. 



Edith Stevenson’s Oatcakes 

1/4 lb of fine oatmeal (sieved twice)
Less than 1/2 cup of boiling water
Piece of butter the size of a walnut (or less)
1/4 teaspoon of salt 
About one saltspoon of baking soda
A pinch of sugar

Method
Mix the dry ingredients together, then add the melted fat and boiling water.  Knead a little then roll out as thinly as possible.  Rub well with oatmeal.  Bake quickly on a hot girdle and dry off in the oven for a few minutes.

 



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