Oat and Barley Milk CakesOrigin: Ancient Period: Traditional |
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This is a variant on the traditional oatcake recipe that uses milk as a binding agent instead of water. This makes an excellent savoury unleavened bread. Ingredients:
500g medium-ground oatmeal 
Method:PreparationIn a large bowl, mix the flour and oatmeal 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 milk or buttermilk (note that the oatmeal will absorb a lot of liquid, ensure that you add enough so that the dough isn't too dry). When done shape into small cakes about 0.5 to 1 cm thick. Cook these cakes on a griddle pan until lightly browned on both sides then set aside to cool. Once cool these savoury cakes are excellent with cheese and fruit. |
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Other recipes with oatmeal and coarse barley flour as primary ingredients: Cloutie Dumpling Scottish Oatcakes Boiled Meats Ordinary Oatmeal Porridge Oat and Barley Milk Cakes Oatcakes Oatmeal Pap Scottish Porridge Pottage with Whole Herbs Oatmeal Pastry Dough Oatmeal Gingerbread Scottish Parkin Yorkshire Oatcakes Milk Porridge Drambuie Cranachan Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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