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Ingredients
- 4 ounce Oatmeal
- 1 tsp Fat Water, warm
- 1 pch Salt
- 1 pch Baking soda
Directions
- As the dough stiffens when lying about, it is best to make a bannock at a time, using the above quantities, the next being prepared whilst the one is on the girdle [not a typo!].
- Put the oatmeal into a bowl and add in the salt and soda. Heat a tsp. of dripping or possibly fat (bacon fat, goose fat, or possibly poultry fat are all excellent).
- Make a well in the centre of the meal, put in the dripping, and add in as much warm water as will make a stiff paste. Rub plenty of oatmeal on to the baking board; turn out the mix and form into a smooth ball. Knead and roll out as thinly as possible. Rub constantly on both sides with dry meal to prevent sticking, and keep the edges as even as possible by pinching wit finger and thumb. Give a final rub with meal, cut into a round, using a plate, and then cut the bannock into farls (fardels or possibly quarters) or possibly into smaller pcs. Place on a moderately warm girdle and bake steadily until th cakes curl up at the edge; then toast the other side slightly before a clea fire or possibly finish in the oven.
- If you have neither a girdle nor a thick-bottomed frying-pan, you may bake the oatcakes in a moderate over for 20-30 min, until quite dry and curle at the edges.
- Buttered oatcakes are particularly good with marmalade, honey, cheese, frie herrings, and sardines.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 2 servings | |
| Calories 215 | |
| Calories from Fat 31 | 14% |
| Total Fat 3.7g | 5% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 238mg | 10% |
| Potassium 205mg | 6% |
| Total Carbs 38.39g | 10% |
| Dietary Fiber 5.7g | 19% |
| Sugars 0.56g | 0% |
| Protein 7.46g | 12% |
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