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Ingredients
4
oz (125g) medium oatmeal
2 teaspoons melted fat (bacon fat, if available)
2 pinches of bicarbonate of soda
Pinch of salt
3/4 tablespoons hot water
Additional oatmeal for kneading.
Method
1.
Mix
the oatmeal, salt and bicarbonate and pour in the melted fat into the
centre of the mixture.
2. Stir well, using a porridge stick if you have one
and add enough water to make into a stiff paste.
3. Cover a surface in
oatmeal and turn the mixture onto this. Work quickly as the paste is
difficult to work if it cools. Divide into two and roll one half into a
ball and knead with hands covered in oatmeal to stop it sticking.
4. Roll out
to around quarter inch thick. Put a plate which is slightly smaller than
the size of your pan over the flattened mixture and cut round to leave a
circular oatcake.
5. Cut into quarters (also called farls) and place in a
heated pan which has been lightly greased.
6. Cook for about 3 minutes until
the edges curl slightly, turn, and cook the other side. Get ready with
another oatcake while the first is being cooked.
An
alternative method of cooking is to bake them in an oven at Gas5/375F/190C
for about 30 minutes or until brown at the edges. The quantities above
will be enough for two bannocks about the size of a dessert plate. If you
want more, do them in batches rather than making larger quantities of
mixture. Store in a tin and reheat in a moderate oven when required.
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