Classic Irish Oatcakes
Classic Oatcakes recipe 272
not rolled, coarsley grounded
Mix the dry ingredients.
Melt the fat in a little boiling water and use to mix the other ingredients to a stiff dough.
Scatter more oatmeal over it and knead thoroughly.
Roll out as thinly as possible, in a circle.
Put on a baking sheet.
Cut a cross on top so that when cooked the oatcake can be easily broken into quarters.
Bake in a moderate oven at 350℉ (180℃). for about 20 min.
Serve with lots of butter.