Crispy Oatcakes Recipe
Ingredients
| 100 g/4 oz wholewheat flour | ||
| Salt | 1 Teaspoon (Leveled) | |
| Baking powder | 2 Teaspoon (Leveled) | |
| 225 g/8 oz medium oatmeal | ||
| 50 g/2 oz lard or dripping | ||
| Hot water | 6 Tablespoon | |
Directions
Lightly grease two baking trays.
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.
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.
Chef
