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Crispy Oatcakes Recipe
|Whole-wheat flour||4 Ounce (100 Grams)|
|Salt||1 Teaspoon (Leveled)|
|Baking powder||2 Teaspoon (Leveled)|
|Medium oatmeal||8 Ounce (225 Grams)|
|Lard/Dripping||2 Ounce (50 Grams)|
|Hot water||6 Tablespoon|
Serving size: Complete recipe
Calories 1799 Calories from Fat 529
% Daily Value*
Total Fat 74 g113.6%
Saturated Fat 22.6 g113%
Trans Fat 0 g
Cholesterol 53.9 mg
Sodium 1646.5 mg68.6%
Total Carbohydrates 249 g82.9%
Dietary Fiber 28.8 g115.4%
Sugars 0.5 g
Protein 46 g91.1%
Vitamin A 0.2% Vitamin C
Calcium 273.4% Iron 694.9%
*Based on a 2000 Calorie diet
Sift together the flour, salt and baking powder, then stir in the oatmeal.
Rub in the lard or dripping until the mixture resembles fine breadcrumbs.
Bind the mixture to a firm but pliable dough with the water.
Knead the dough lightly, then roll it out on a floured board to a thickness of 3 mm /1/8 in.
Cut the dough into rounds using a 7.5 cm/3 in plain cutter and, using a palette knife, carefully transfer these to the prepared baking trays.
Bake the oatcakes in a cool oven (150C, 300 F, gas 2) for about 25 minutes, or until cooked.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.