Traditional Oatcakes of Scotland

Traditional Oatcakes of Scotland are made on a hot girdle, which Scotswomen, in days gone by, used to use more than their frying pan. To make twenty-four oatcakes you will need one pound of fine oatmeal, one tablespoon of melted dripping, lard or bacon fat, one teaspoon of bicarbonate of soda, one half teaspoon of salt, and luke-warm water to mix. Add baking powder, salt and fat to the oatmeal. Mix with water to a fairly stiff dough. Roll out in oatmeal to about one eight of an inch thick. Cut in rounds or triangles and cook on both sides on a fairly hot girdle or pan. Dry out thoroughly in a hot oven until the edges curl. Oatcakes are spread with butter and eaten with Scottish cheeses. Best Scottish Cooking.