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Print this Recipe    Welsh Cakes 10

Oatcakes

1 tablespoon fat (lard or butter)
4 oz fine oatmeal
pinch of salt
pinch of bicarbonate of soda
tepid water to mix

Mix to a soft dough. Roll out thinly using extra oatmeal to keep
from sticking. Make a circle of about 8" and divide into three
'farls' (these are three segments). Bake on a very hot griddle (a
heavy based frying pan would do here) which has been just brushed
with fat. Cook until the edges start to curl and then put under a
hot grill to toast the second side. It should be crisp but not
brown at all. They keep well in an airtight tin for at least a
week.

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