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Question: I'm looking for a recipe for old fashioned type oatcakes. I have looked numerous times online and cannot find what I'm looking for.


Answers: I'm looking for a recipe for old fashioned type oatcakes. I have looked numerous times online and cannot find what I'm looking for.

Try allrecipes.com. Do a search if not there. Ask in the recipe exchange section. It's free to be a member and you don't get any e-mails.

Traditional Scottish Recipes
- Oatmeal Cakes

Oatmeal was a staple of the Scottish diet and has been described as "the backbone of many a sturdy Scotsman." It was used in many ways - porridge, oatcakes, brose (oatmeal and peasemeal) and scones. Here is a recipe for a sweet oatcake which is more like a biscuit than a conventional oatcake.



Ingredients:
Teacup of medium oatmeal
Teacup of plain flour
Half teacup of milk
Tablespoon of soft brown sugar
3 oz butter or margarine
Level teaspoon salt
Level teaspoon bicarbonate of soda (baking soda)

Method:
Sieve the flour, salt and bicarbonate of soda into a bowl, add the oatmeal and mix. Cut the butter or margarine into small portions and rub into the mixture with your fingers. Add the sugar and mix well. Pour in the milk and mix until you have a stiff but workable dough.

Shake some flour on a worktop, turn the dough onto it and shake a little flour on the top. Roll out thinly (about half an inch thick) and prick over with a fork. Cut into rounds with a scone cutter and place on an oiled baking tray. Bake in a pre-heated oven for 15/20 minutes at 350F/180C/Gas Mark 4. Use a palette knife to lift the biscuits onto

here it is: GOOD LUCK!

2 c. all-purpose flour
1 1/2 c. quick-cooking oats OR old-fashioned oatmeal OR combination of both
1 tsp. granulated sugar
1 tsp. salt
1/2 tsp. baking soda
3/4 c. shortening or lard
1/2 c. water, or more if needed

In a large bowl, mix together the dry ingredients. Cut in the shortening with a pastry blender or 2 knives until the mixture resembles coarse meal. With a fork, stir in the water. Dough should just cling together. Divide into 3 portions.
On a lightly floured surface, roll out each portion as thin as possible. Cut into triangles. Place 1 inch apart on an ungreased cookie sheet and bake in a preheated 375 degree oven for 10-15 minutes. Oatcakes should not be brown but be still quite blonde when done.

Here are ten recipes, one is "Old-Fashion". Click this link:

http://www.cooks.com/rec/search?q=oatcak...

Old Fashioned Oatmeal Cake

12 servings 43 min 10 min prep
Change to: servings US Metric
1 1/2 cups boiling water
1 cup oatmeal (I use quick oats)
1/2 cup shortening or margarine
2 eggs, beaten
1 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking powder (optional)
1 cup brown sugar
1 cup white sugar
1 cup margarine
1 teaspoon vanilla
1 teaspoon baking soda
1 pinch salt
topping
6 tablespoons melted butter
2/3 cup brown sugar
1 cup coconut
1 cup chopped nuts
1/4 cup canned milk (may need 1/4 c more if to dry)
1 teaspoon vanilla

Not the one? See other Old Fashioned Oatmeal Cake Recipes Pour boiling water over oatmeal. Let it cool, and add all other ingredients 1 at a time.
Bake at 350 for 30 minutes.
While cake is baking, mix all topping ingredients together, when cake comes out of oven, top w/ the topping mixture and put it under the broiler for 3 minutes---be careful not to burn, watch it!
Serve warm or cooled.

Try Anzac biscuits they are a great old oat biscuit in Australia , sure you would love em.

AMISH ROLLED OATS CAKE

Combine:

1 cup quick oats
1 1/2 cups boiling water

Let cool 20 minutes. Mix following:

1 c. brown sugar
1 c. white sugar
2 eggs, well beaten
1 3/4 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon

Then add oatmeal mixture and beat well. Bake at 350 degrees until springs back up when touched with fingers. Spread frosting on cake while cake is still hot. Return to oven for 1 minute. Cake is very moist.

FROSTING:

Bring to boil:

1 c. brown sugar
4 tbsp. butter
1/2 c. cream or evap. milk (reg.)

Then add 1/2 cup coconut and 1/2 cup chopped nuts. Boil 3 minutes. Bake 35 to 40 minutes in a 7 1/2 x 11 inch (or larger than 8 x 8 inch) pan.
roxanner--- this is the one I chose for you to look at if you want to see more recipes go to. { www.cooks.com } type in oat cakes and take your choice of 393 more.
I hope you find the one you like. jim b

You say old fashioned. How old? From where? Scotland? Ireland? Have you ever eaten them or just heard of them?
My Gran (Glasgow out of Aberdeen) believed that the ingredients were not as important as the method. She used only steel-cut oats lard baking soda water and salt. She rolled the dough into a circle cut into triangles (farls) and baked them on a 'griddle' a flat metal plate with a bail handle. They were then dried in the oven at a low heat with the oven door open a crack.
Served with butter when available and a piece of blue cheese they are the taste of childhood. Good luck with your research.
p.s I have an old Mrs Beeton cookbook which I expect will have quantity's if you need





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