Ingredients
6 oz oatmeal (preferably fine)
2 oz flour
1 tsp salt
10 fl warm water
Directions
Mix flour and salt together. Slowly add warm water. Roll out on a
floured board to 1/4 inch thick. Cut into triangles. Cook on a pan
or griddle until golden on both sides. Dry out in a cool oven (150 C
/ 300 F) until crisp. -- These cakes are eaten buttered, with a
glass of milk, for supper, but are also good with oily fish such as
herring or mackerel. (They are also terrific with wine and cheese.)
Servings: 8 servings
Oatcakes (Irish) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite feasible to follow the history of recipes way back into distant history, in fact as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, generally, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
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We hope you enjoy this Oatcakes (Irish) recipe.
