Oat Cakes
Oatcakes are traditional Caer Donn fare, somewhat descended from bannocks, which
are thicker and softer. Contemporary accounts say that merchants
would bring their own bake-stone and oats with them when traveling.
While these are not documented recipes, Cheese and other food was put in late period, and oatcakes are so simple to make.
1 lb. fine oatmeal (NOT ROLLED OATS...THEY WON"T WORK)
1/2 tsp. salt
4 tbsp. melted bacon fat
1/2 pint boiling water
1. Mix together oats and� salt.
2. Combine bacon fat and� water.
3. Pour over the oats and�� quickly mix to combine.
4. Let sit a few minutes under a towel to cool slightly.
5. When just barely cool enough to handle, knead quickly and turn onto a board dusted with more oatmeal.
6. Give a top-coating of oatmeal and roll out as thin as possible, dusting with oatmeal all the while.
7.� Pinch any cracks together.
8. Use an oat-dusted glass to cut into rounds (re-roll scraps if necessary), or make one large round and cut into triangle wedges (traditional).
9. Bake at 375 degrees on an ungreased baking sheet 20-30 minutes turning once, or longer if it's humid out, until they are gently toasted.
10.It may be necessary to turn off the oven and leave them to dry in order to get the proper crisp
texture/fawn color.
11. Sprinkle liberally with salt when finished.
Serve warm or cold with potted cheese. Store in an airtight container as they take on moisture readily. Do not pack away hot.
Cook
Name:
Alanna N'ha Caitlin
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