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Oatcakes (Bakestone Recipes)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OATCAKES (BAKESTONE RECIPES)
 Categories: Breads, Breakfast
      Yield: 8 Servings
 
      4 oz Medium oatmeal*
    1/2 ts Salt
      1 pn Bicarbonate of soda
      2 tb Melted bacon fat**
      2 fl Hot water***
 
  *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.
 
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