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Print this Recipe    Welsh Cakes 09

Scottish Oatcakes
Yield: 12 oatcakes

110 g fine oatmeal
1 pinch bicarbonate of soda
15 g lard
150 ml water
oatmeal; for rolling

Put the oatmeal and bicarbonate of soda in a bowl. Gently heat
the lard and water in a small pan until melted, then quickly pour
enough of it on to the dry ingredients to make a firm dough.

Roll out the dough on a surface sprinkled with oatmeal until about
0.3 cm (one-eighth inch) thick. Cut into twelve 8 cm (3 inch)
rounds using a plain cutter, re-rolling if necessary. Or cut into
triangles, if preferred.

Cook the oatcakes on a hot griddle, on one side only for about 5-8
minutes, until they curl and are firm. Or place on a greased baking
sheet and bake at 170 C / 325 F / Gas 3 for 30 minutes until crisp.

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