Ingredients
1 tablespoon lard
5 tablespoons boiling water
60 g medium cut oatmeal
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fine oil mist for grilling, baking, salad — control without aerosol
Pure leaf lard — flakiest pie crust, traditional frying, tamales
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
Milled whole oats — pancakes, muffins, cookies, porridge bread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fine oil mist for grilling, baking, salad — control without aerosol
Pure leaf lard — flakiest pie crust, traditional frying, tamales
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
Milled whole oats — pancakes, muffins, cookies, porridge bread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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pre-heat the oven to 200c or 400f. cover a baking tpay with greaseproof paper. melt the lard until compleately melted. place dry ingredients in a bowl and add melted lard and water. mix until dough is formed. sprinkle some oatmeal on work surface and roll out dough about 1/2 centimetre thick and cut out as many as you can. place oatcakes in oven for 10 to 15 minutes or until the edges are browning. place on a wire rack to cool.