Scottish oat cakes
Scottish oat cakes will provide something quite different in flavour and when eaten freshly made with butter and plum jam are a special treat. You will need: 2 cups fine oatmeal 1 cup plain flour 1 teaspoon baking powder 4 teaspoon salt 4oz butter or vegetable shortening Method: Sift flour with
salt and baking powder and stir in oatmeal. Soften the butter or shortening without allowing it to melt and place in a “well” in the centre of the dry ingredients, pour on sufficient hot water to make a dry but workable dough. Turn on to a floured board and roll out thinly; cut into finger lengths or squares and bake on a greased slide at 350 until pale biscuit colour.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19730717.2.42.9
Bibliographic details
Press, Volume CXIII, Issue 33279, 17 July 1973, Page 5
Word Count
124Scottish oat cakes Press, Volume CXIII, Issue 33279, 17 July 1973, Page 5
Using This Item
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.
Log in