Cooking For 1967 Nutritious Oatcakes

Press, Volume CVI, Issue 31320, 16 March 1967, Page 2

Cooking For 1967 Nutritious Oatcakes

(By

CELIA TIMMS)

Oatcakes are seldom seen out of Scotland, yet they are quite delicious and very nutritious. Here is a simple, more modern method for making them. You Will Need: 1 cup sifted flour 1 tablespoon sugar 1 teaspoon baking powder I teaspoon salt 1} cups rolled oats t cup wheat germ One-third cup butter (or substitute). } cup milk. Method: Sift the flour, sugar, baking powder and salt —and using your hands, not a wooden spoon—blend in the oatmeal, wheat germ and the shortening. Butter is preferable, for flavour. Pour in the

milk and mix until sticky. Divide dough into eight equal sized balls and roll out into fairly thin rounds on a lightly floured board. Cut each round partway through into wedges. Bake in a moderate oven (375) for 15-20 minutes or until crisp and lightly coloured.