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Beer Cakes
Ancient Beer Cakes are a way of making oat cakes or barley cakes using beer as a binding agent. The full recipe is presented here and I hope you enjoy this classic traditional version of an Ancient Beer Cakes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
8–10
Rating: 
Tags : Baking RecipesBritish Recipes
This is a variant on the traditional
Barley and Milk Oatcakes recipe that uses beer instead of milk as a binding agent. It's also related to Ancient Roman maza.
Ingredients:
500g barley flour
500g stone-ground (or coarse) bread wheat flour [use emmer or spelt flour to be more authentic; these can now be found in some health-food shops]
250g butter
1 tsp sea salt
beer to use as a mixing agent (I personally use a dark ale, though a pale ale would also work. If, however, you want a different flavour try using a cider).
Method:
In a large bowl, mix the barley and wheat flours together then add the salt and mix-in well. Cut the butter into small cubes, add to the bowl and rub into the mixture with your fingers until it resembles fine breadcrumbs. Now start adding the beer (let it go flat first) until you have a fairly soft dough. Shape into balls and pat these down into cakes of about 1–1.5cm in thickness.
Cook these cakes on a griddle pan until lightly browned on both sides then set aside to cool. Once cool you will have a very light bread that goes well with cheese.
