Savory Holiday Oatcakes
These oatcakes are native to the U.K. unsurprisingly, they are loaded with buttery and creamy taste! This rich and filling dish is a Christmas meal unto itself.
Notes
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Ingredients
- 1 pound oatmeal, plus extra for dusting
- 1/2 teaspoon baking soda
- 1 ounce bacon fat, lard or margarine
- 1/2 teaspoon salt
- 1/2 pint hot water
Instructions
- Preheat oven to 325F degrees.
- 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 that has been well dusted with oatmeal, roll out the dough as thinly as possible to an even round. Dust with oatmeal during the rolling to prevent sticking, and rub 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.
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