oat cakes

[longshot]

does anyone have a recepie for these made from rolled oates, some thing that can be made while camping or if the SHTF and the oven aint working?


thanks
ls

[MNMOM]

Here's one that I found on the internet

Oatcakes
Oats are one of our oldest natural crops. These unleavened cakes, also known as strones in Ulster and bannocks in Scotland, were originally eaten spread with butter. They were baked on the griddle, then dried out on ornamental "harnen" stands. Delicious with cheese or honey.



--------------------------------------------------------------------------------


25g/ 1oz plain flour
pinch salt
pinch baking soda
110g/ 4oz medium oatmeal
25g/ 1oz butter, margarine or bacon fat
1/4 cup boiling water
Makes 4


--------------------------------------------------------------------------------

Sift the flour, salt and baking soda into the oatmeal. Melt the butter, margarine or fat in boiling water and add to the dry ingredients. Mix until the mixture is a spongy mass (a little extra water can be used if necessary). Turn mixture on to a surface covered with plenty of dry oatmeal and scatter more on top. Flatten the dough and roll out until 1/2cm/ 1/4inch in thickness, then place a dinner plate on top and trim into a neat circle. Scatter on more oatmeal and rub it in all over the surface. Cut into quarters before baking on either a griddle or in the oven.

Griddle Method
Place the oatcakes on a heated griddle or heavy pan over medium heat and bake until they dry out and curl. Then place under a grill at medium heat to cook the top of the oatcakes.

Oven Method
Bake at gas mark 4/ 180°C/ 350°F for 20-30 minutes or until dried out.

[leera]

I just got a book in the mail that has a recipe for them!

1Cup shortening
1 cup brown sugar
1/4 cup milk
1 tsp vanilla
1/2tsp baking soda
1/2 tsp baking powder
2 cups oatmeal
2 cups flour
1 tsp salt

Cream shortening and sugar together,add milk and vanilla.Add dry ingedients,Roll out using oatmeal instead of flour.
Cut into rounds,bake in moderate oven(350) until light brown.

To avoid sticking,roll out bewteen two pieces of wax paper.
----------------------------------------

I would imagine that you could do them on a griddle or in a dutch oven like biscuits,or even a solar oven,just about anything where you can keep an eye on the temp and baking progress.

[MYellowRose]

I'm going to try this recipe as it looks easier than the top one. Also, I don't have a scale to weigh the ingredients!

[Shamrock1121]

It's good to have whole oat groats on hand, should the SHTF. Grain keeps much longer than commercial oatmeal, and with the correct mills on hand, you can make it into oat flakes, pinhead oats, and oat flour. Although the first recipe calls for pinhead oats, I'm going to bet it will work with oatmeal flakes as well. These are traditional Scottish and Irish recipes. - Karen

OATCAKES
(Source: Scottish Teatime Recipes)

8 oz. fine (pinhead - aka Scottish, Irish - looks like chopped grain, not oat flakes) Karen note: if you wish to use oatmeal, use 2 c. To make "fine" pinhead oats, roll them under a rolling pin.
1/2 t. bicarbonate of soda
pinch of salt
2 T. drippings or melted butter
1/4 pint hot water
A little extra oatmeal for the rolling

Set oven to 375°F or Mark 5 or heat a griddle or a heavy frying-pan. Mix the oatmeal, the soda and salt together in a bowl. Add the melted fat and the hot water. Stir well until it makes a soft paste. Sprinkle some oatmeal on a board. Form the dough into a round and roll it out as thinly as possible, adding oatmeal to the surface as necessary, to prevent sticking. Brush off the excess oatmeal. Cut the dough into 4 to 6 pieces. To oven bake: place on a large ungreased baking sheet. Bake for 15-20 minutes. To griddle bake: bake on a hot griddle or frying-pan until the edges begin to curl. Turn over and cook the owther side. Do not let the oatcakes brown; they should be a pale fawn colour. Put on a wire rack to cool. They are delicious serves with cheese.

Note: to test for the correct heat of the griddle sprinkle it with a little flour. If the flour browns at once it is too hot; it should take a few seconds to turn colour.
-------------

OAT CAKES
(source: The Little Irish Baking Book by Ruth Isabel Ross)

225 g/8 oz./2 cups oatmeal
125 g/4 oz./1 c. all-purpose flour
1 t. salt
1 t./1-1/4 US t. baking powder
125 g/4 oz./1 stick butter
50 ml/2 oz./1/4 c. hot water

Mix the oatmeal, flour, salt and baking powder. Melt the butter in the hot water and add it to the dry ingredients. Knead the dough a little on a floured board. Roll thinly. Cut into 'farls' or quarters or stamp into rounds with a cutter.

Either cook on both sides on a greased griddle, or bake in oven at 180°C/350°F/gas 4 - for 25 minutes

[longshot]

thanks folks

i'll have to give these a go.


ls