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1995-09-27
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Newsgroups: rec.food.recipes
From: mcivhea@server.uwindsor.ca (Mciver Heather)
Subject: Recipes for Oatcakes
Message-ID: <9503231637.AA10478@server.uwindsor.ca>
Date: Wed, 29 Mar 1995 18:18:08 GMT
Sweet Oatcakes
3 c. rolled oats 1/2 tsp salt
3 c. flour 2 c. shortening
1 c. sugar 1/2 c. cold water
Combine the rolled oats, flour, sugar and salt in a large bowl. Cut in
the shortening or work it in with the hands, until the dough is
manageable. Moisten with cold water. Roll, not too thin, using rolled
oats on the board to prevent the dough from sticking. Cut into desired
shapes, or use a knife and cut into diamonds or squares. Bake in a 350
oven for 15 minutes. Yields 6-7 dozen.
From: Marie Nightingale, "Out of Old Nova Scotia Kitchens"
Savory Oatcakes
1 lb. oatmeal, plus extra for dusting 1/2 tsp baking soda
1 oz bacon fat, lard or margarine 1/2 tsp salt
1/2 pint hot water
Melt fat with the hot water. Add baking soda and salt to the oatmeal.
Make a well in the centre of the oatmeal, pour in the melted fat and
water and mix to a fairly moist dough. On a board, well dusted with
oatmeal, roll out as thinly as possible to an even round, dusting with
oatmeal during the rolling to prevent sticking, and rubbing in more
oatmeal with the palm of your hand. Cut in farls (Scotch for quarters)
or rounds with a pastry cutter. Place on a baking-sheet, ungreased,
and bake in a moderate oven, turning several times to prevent steaming.
Bake for approximately 20 minutes, until the oatcakes are crisp and faintly
golden.
From: The Constance Spry Cookery Book
Heather MacIvor