* Exported from MasterCook *
Scottish Oatcakes - Bannocks
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) No Yeast
Unleavened
Amount Measure Ingredient -- Preparation Method
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1 cup fine or medium oatmeal -- plus extra for rolling
1/4 teaspoon salt
1/2 teaspoon bacon drippings -- or unsalted butter
1/3 cup boiling water -- to 1/2 cup
Preheat the oven to 350F.
Place two ungreased griddles or cast-iron skillets on the stove to preheat over medium heat.
Combine the oatmeal and salt in a bowl. Stir the drippings or butter into 1/3 cup boiling water and blend well. Gradually pour the liquid into the dry ingredients, stirring as you pour, just until all the oatmeal is moistened. Add more boiling water as necessary.
Dust a work surface with oatmeal and turn out the dough. Form the oatmeal mixture into two balls. Flatten each with oatmeal-dusted hands and then, working quickly and lightly, roll out each one into a 6 to 8-inch round. (You want to get the rolling done before the dough cools and stiffens.) Trim and patch the edges as necessary to make them even. Cut each round into four wedges (farls) and transfer the quarters to the preheated griddles or skillets. Cook over medium heat until the edges curl and the undersides are light brown, 3 to 5 minutes. Then transfer the skillets to the preheated oven for about 1 minute to day out the top surface. Alternatively, turn the farls over and cook for 30 seconds.
Serve immediately, or store, once completely cooled, in a well-sealed in. Reheat before serving.
Note: Oatmeal, as opposed to rolled oats, is coarsely ground oats. It comes in fine, medium, and coarse. Medium is the easiest to find. We have tried making oatcakes with rolled oats, just to see if it is possible. The results are edible, but not tender like the oatmeal oatcakes; they have a toughness and coarseness that comes from the size of the pieces or rolled oats, even in the "fine" grade.
Makes 8 thin wedge-shaped oatcakes
AuthorNote: there were always oatcakes in our house while I was growing up. We took them for granted, thin and not at all sweet, great on their own or with cheese. My mother, an instinctive cook, rolled them out with ease, then baked them in the oven; the only tricky part was judging the correct cooking time - there's just a brief moment when they're perfectly done, lightly golden, before they start to burn.
Traditionally in Scotland, oatcakes were cooked on a griddle, or girdle, an iron plate suspended over the fire; oven-baked versions are relatively modern. We prefer the stove-top method to oven-baking; it's much easier to tell when the oatcakes are done. This recipe is a straightforward and very quick stove-top version of the oatcakes my mother made. We have called for the oatcake to be cut into quarters, or 'farls', before baking. The rolled-out farls are smaller and therefore easier to transfer to the skillet than a full-sized round oatcake.
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"8 wedge-shape cakes"
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Per Serving (excluding unknown items): 41 Calories; 1g Fat (19.6% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 69mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat.
Nutr. Assoc. : 970 0 0 0
