Beer Cakes
This is a variant on the traditional Barley and Milk Oatcakes recipe that uses beer instead of milk as a binding agent.
Ingredients
500g barley flour
500g stone-ground (or coarse) bread wheat flour [use emmer or spelt flour to be more authentic; these can now be found in some halth-food shops]
250g butter
1 tsp sea salt
beer to use as a mixing agent (I personally use a dark ale, though a pale ale would also work. If, however, you want a different flavour try using a cider).
Preparation
In a large bowl, mix the barley and wheat flours together then add the salt and mix-in well. Cut the butter into small cubes, add to the bowl and rub into the mixture with your fingers until it resembles fine breadcrumbs. Now start adding the beer (let it go flat first) until you have a fairly soft dough. Shape into balls and pat these down into cakes of about 1–1.5cm in thickness.
Cook these cakes on a griddle pan until lightly browned on both sides then set aside to cool. Once cool you will have a very light bread that goes well with cheese.
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Couldn't find what you were looking for? Search the web:
