“From Nigella Lawson's How to be a Domestic Goddess. NOTE: I made these for the first time yesterday and would like to give some tips. You may want to use a bit more salt, perhaps 1/4 tsp. as a pinch was not enough, and I'm not a heavy salt user. Also, after you've added the hot water and mixed it all up, you may want to let it cool down for a few minutes so it will be easier to handle.”
READY IN:
30mins
YIELD:
20-24 oatcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200C/400°F.
  2. Put the oats, salt and baking soda in a bowl.
  3. Make a well, pour in the lard and stirring with a wooden spoon, add in enough of the hot water to make a stiff dough. If you're using oatmeal, you should need about 75 ml; with porridge oats, you may need as much as 200 ml.
  4. Knead it for a while to make it come smoothly together, then roll out as thinly as you can.
  5. Cut into triangles or rounds.
  6. Bake on an ungreased baking sheet for 15-20 minutes, or until the edges are turning golden-brown and the oatcakes themselves are firm (they'll crisp up on cooling).
  7. Remove to a wire rack to cool.

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