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Highland Oatcakes


Yield: 4 servings

8 oz Medium oatmeal
1 tsp Salt
1/2 oz Dripping or lard
3 tablespoon Hot water (or more)

Sift salt and oatmeal in a roomy bowl. Put on the griddle or a heavy frying pan to heat. Bring the water to the boil with the fat. Pour into a well in the oatmeal. Work into a stiff dough and cut in half. Roll out on a floured board to the size of a dinner plate and about 1/8-inch thick. Cut into quarters or farles.

Test the griddle's heat by holding your hand over it. Lay on one of the quartered rounds. When the farles are ready, the surface stops steaming and begins to look dry and white. Turn them and do the other side. Dry off the octaves and lightly brown the edges in a hot oven or under the grill - they should curl up to the fire to prove that you have made your own.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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