Beer CakesOrigin: Ancient Period: Traditional |
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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 
Method:PreparationIn 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. |
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