Welcome to our vintage recipe card series. Each week we will bring you a new recipe taken from the archives of the 60’s and 70’s. These are recipe card collections that proudly sat in many household kitchens during this period. This collection would be great for planning your afternoon tea.
This week our recipe is Scottish Oat Cakes. Serve with butter and cheese
Makes 8
76 calories each 310 joules
364 calories each (with butter and cheese)
1520 joules
- 4oz/100g oatmeal
- Pinch of salt
- Pinch of bicarbonate of soda
- ½ oz/15g dripping
- Mix 3 ½ oz/80g of the oatmeal in a bowl with the salt and bicarbonate of soda.
- Make a well in the centre and add the dripping and a little hot water to make a very stiff dough.
- Lightly sprinkle a working surface with some of the remaining oatmeal and roll the dough on the oatmeal as thinly as possible.
- Sprinkle some more oatmeal over the top and cut out one round using a dinner plate as a guide.
- Cut the round into 8 triangles.
- Sprinkle a baking tray with the rest of the oatmeal and arrange the oatcakes on top.
- Bake them in a moderate oven (350°F/180°C. gas mark 4) for about 30 minutes until slightly browned and curled at the edges.
- These make a good lunch served with 2oz/50g cheese and ½ oz/l5g butter per person.
Photo: Tableware by courtesy of Merchant Chandler © Copyright The Hamlyn Publishing Group Ltd 1978
Please note that these recipes have been taken from copyrighted sources and are not the ownership of afternoontea4two.com.
