|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Girdle (griddle) Oatcakes|
These oatcakes are a crispy, delicious snack or an accompaniment to soups of all kinds. The less water you use, the crispier and more 'curled' the oatcakes will be--the sign of a superior oatcake! Work quickly as it's easier to shape the dough while it's still warm.
How to make it:
- 125g/4 1/2 ounces medium oatmeal
- pinch of sea salt
- 1 Tablespoon melted ghee or butter
- 125ml/4 fluid ounces boiling water
- Put the oatmeal into a bowl and add the salt.
- Make a well in the center, add the ghee or butter and mix through.
- When well mixed, add the boiling water and combine to make the mixture come together into a firm, but not crumbly, ball.
- Dust the work surface with oatmeal and press the mixture out roughly into a round.
- Roll out to about 2mm/1/4 inch thick.
- Keep pinching the edges together to keep them even.
- Cut into four farls (triangles) and leave out to dry for an hour. This helps them to 'curl'.
- Heat the girdle and grease.
- Test heat by sprinkling on some flour which should turn a light brown in a few minutes.
- Also judge heat by holding your hand over the girdle. It should feel hot, but not fiercely so.
- Place the four farls on the girdle and leave to bake till they have dried out and are curled at the edges. That will only happen if they are thin enough.
- Thick oatcakes will not curl and may need to be baked on both sides. If very thin and curled, remove and stand on end--a toast rack is perfect for this--in a warm place to dry out completely. Store in an airtight container or in oatmeal--the traditional method--which gives them a wonderful taste.
- They may be dried out in a warm oven before use. Yield: 4 servings