INGREDIENTS

INSTRUCTIONS

Grinding down regular rolled oats slightly in a blender or grinder
will be a help.  *Or beef dripping. ***Approximately. -- Mix the
oatmeal, salt and soda in a bowl.  Make a well in the center.  Pour  in
the melted fat and add enough water to make a stiff dough which  can be
squeezed into a ball. Sprinkle the board and your hands with  oatmeal
and knead the mixture until there are no cracks in it.  Flatten the
ball and roll it out into a round just under 1/4 inch  thick. Invert a
plate on top and trim off the ragged edges -- these  can be added to
the next batch of dough to be rolled. Cut the round  into quarters,
lift them onto a warmed and greased bakestone and cook  over moderate
heat for 20 minutes or until the triangles curl at the  corners.  Turn
and cook the other side for 5 minutes, or finish under  a moderate
grill.  Store the oatcakes in an airtight tin, and toast  under a
moderate grill, or in the oven, before serving. -- These are  served
with honey, marmalade or jam for breakfast, or with crowdie (a
slightly sweet Highland Scots cottage cheese) for tea. They are
especially good with fried herring or smoked haddock. Not to mention
any kind of caviar you can get your hands on.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 208.7mg
Potassium: 51.9mg
Carbohydrates: 11.1g
Fiber: 1g
Sugar: 2.3g
Protein: 1.6g