Authentic Irish Oatcakes

Directions

Grinding down regular rolled oats slightly in a blender or grinder will be a help. *Or beef dripping. ***Approximately.

Mix the oatmeal, salt and soda in a bowl.

Make a well in the center. Pour in the melted fat and add enough water to make a stiff dough which can be squeezed into a ball.

Sprinkle the board and your hands with oatmeal and knead the mixture until there are no cracks in it.

Flatten the ball and roll it out into a round just under ¼ inch thick.

Invert a plate on top and trim off the ragged edges -- these can be added to the next batch of dough to be rolled.

Cut the round into quarters, lift them onto a warmed and greased bakestone and cook over moderate heat for 20 minutes or until the triangles curl at the corners.

Turn and cook the other side for 5 minutes, or finish under a moderate grill.

Store the oatcakes in an airtight tin, and toast under a moderate grill, or in the oven, before serving.