Oatcakes [Scottish version]

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The Scottish - Irish Culinary Connection
Oatcakes

[This is the Scottish version - there are of course Irish Oatcakes.]

The ancient fourteenth-century chronicler, Froissart, records that Scottish soldiers without fail carried a flat plate and a wallet of oatmeal. Using a little water, they were always able to make themselves an oatcake over an open fire.
If necessary, a heavy frying pan can be used instead of a girdle (or griddle as it is otherwise known). Heat before use. Here is Janet Murray's recipe.

1 lb/ 450 g fine oatmeal
1 tbsp liquid fat
1 tbsp bicarbonate of soad
1 tsp salt
boiling water

Good dripping or bacon fat is ideal for oatcakes, and must be melted before using. Put oatmeal into a bowl, add the salt adn bicarbonate of soda, then pour in the fat and mix a little. Now quickly pour in enough boiling water to make a soft dough and roll into a lump.
Scattter more oatmeal over a baking board, and knead the dough on it, working it to a smooth ball. Spread the dough out with the knuckles, sprinkling oatmeal over and under as required, then roll it out to about 1/8 inch/ 3 mm in thickness. Use the palm of the hand to rub off most of the oatmeal then brush it over.
Cut the cakes into triangles and bake on a fairly hot girdle [griddle], turning the cakes when they are brown. Finish off in front of the fire or in a hot oven.

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