Title: Oatcakes (Irish)
Categories: Irish Bread
Yield: 8 Servings
| 6 | oz | Oatmeal (preferably fine) |
| 2 | oz | Flour |
| 1 | ts | Salt |
| 10 | fl | Warm water |
Mix flour and salt together. Slowly add warm water. Roll out on a floured
board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle
until golden on both sides. Dry out in a cool oven (150 C / 300 F) until
crisp. -- These cakes are eaten buttered, with a glass of milk, for
supper, but are also good with oily fish such as herring or mackerel. (They
are also terrific with wine and cheese.)