| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookie |
100 |
Servings |
INGREDIENTS
| 1 |
lb |
Oatmeal; plus extra for dusting |
| 1 |
oz |
Bacon fat; lard or margarine |
| 1/2 |
pt |
Hot water |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
From: mcivhea@server.uwindsor.ca (Mciver Heather)
Date: Wed, 29 Mar 1995 18:18:08 GMT
From: The Constance Spry Cookery Book
Melt fat with the hot water. Add baking soda and salt to the oatmeal. Make
a well in the centre of the oatmeal, pour in the melted fat and water and
mix to a fairly moist dough. On a board, well dusted with oatmeal, roll out
as thinly as possible to an even round, dusting with oatmeal during the
rolling to prevent sticking, and rubbing in more oatmeal with the palm of
your hand. Cut in farls (Scotch for quarters) or rounds with a pastry
cutter. Place on a baking-sheet, ungreased, and bake in a moderate oven,
turning several times to prevent steaming. Bake for approximately 20
minutes, until the oatcakes are crisp and faintly golden.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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