Joined: 06 Jul 2008
Real Name: David MacDonald
|Posted: Tue Feb 19, 2013 10:28 am Post subject: Highland oat cakes
|I cannot remember where I got this specific recipe, but it is a common one for making oat cakes, a common heritage of Scots and Scots-Irish. If you ate them as a child, they are delicious. If you did not, they taste rather like cardboard. They pack well, last forever--well, almost--if kept dry.
Highland Oat Cakes
8 ounces oatmeal medium flakes
1 teaspoon salt
1/2 ounce lard or drippings
3 tablespoons hot water or more if needed.
Sift salt and oatmeal in a roomy bowl. Put on the gridle or a heavy frying pan to heat. Bring the water to the boil with the fat. Pour into a well in the oatmeal. Work into a stiff dough and cut in half. Roll out on a floured board to the size of a dinner plate and about 1/8-inch thick. Cut into quarters or farles. Test the gridle's heat by holding your hand over it. Lay on one of the quartered rounds. When the farles are ready, the surface stops steaming and begins to look dry and white. Turn them and do the other side. Finally, lightly brown the edges in a hot oven or under the grill.