Oatcakes

I first made oatcakes over a decade ago. When I presented them to friends during a Ceilidh, I was met with some skepticism. People tried one rather dubiously. By the time they finished their first one, they had a handful they jealously guarded from everyone else!

Best of all, they are dreadfully simple.

Oatcakes

8 oz oats (by weight)
1 teaspoon salt
1 tablespoon lard or bacon fat (melted)
3 ounces hot water

Grind oats in a food processor until they are coarsely chopped. Mix all ingredients in a bowl; the dough will be sticky.

Sprinkle some flour on a flat surface to prevent the dough from sticking. Roll out walnut-sized pieces until they are palm-sized disks.

Bake at 325°F (190°C) on an ungreased baking pan for 30 minutes or until dry and crisp.

Oatcakes store wonderfully in a cookie tin, so you can make up a bunch and store for later use. Spread a little butter or jam on the oatcake (though I prefer them plain) and your off on a taste and texture sensation.