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Oatcakes

Ancient Oatcakes, as soon as you can grow grains you can make oatcakes and these represent a truly ancient food. Indeed, they probably originate with the farming of the original grains, millets and ante-date the growing of wheat, barley and oats. The full recipe is presented here and I hope you enjoy this classic traditional version of an Ancient Oatcakes.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

10–15

Rating: 4.5 star rating

Tags : Baking RecipesBritish Recipes


500g medium-ground oatmeal
250g 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]
60g lard
1 tsp sea salt

Method:

In a large bowl, mix the flour and oatmeal together then add the salt along with a teaspoon of water and mix-in well. Cut the lard into small cubes, add to the bowl and rub into the mixture with your fingers. Once the lard has mixed with the flour add just enough water to make a dry dough and shape into small cakes about 0.5 to 1 cm thick.

Cook these cakes on a griddle pan until lightly browned on both sides then set aside to cool. Once cool serve with cheese.