| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| British | Breads, Ethnic | 4 | Servings | |
INGREDIENTS
| 8 | oz | Medium oatmeal |
| 1 | ts | Salt |
| 1/2 | oz | Dripping or lard |
| 3 | tb | Hot water (or more) |
INSTRUCTIONS
Sift salt and oatmeal in a roomy bowl. Put on the gridle or a heavy frying pan to heat. Bring the water to the boil with the fat. Pour into a well in the oatmeal. Work into a stiff dough and cut in half. Roll out on a floured board to the size of a dinner plate and about 1/8-inch thick. Cut into quarters or farles. Test the gridle's heat by holding your hand over it. Lay on one of the quartered rounds. When the farles are ready, the surface stops steaming and begins to look dry and white. Turn them and do the other side. Dry off the oatcakes and lightly brown the edges in a hot oven or under the grill - they should curl up to the fire to prove that you have made your own. Source: Elisabeth Luard in "Country Living" (British), February 1989. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”