Oatcakes have been a staple in all Celtic countries since ancient times, but the method of preparation is different depending on the region. These traditional Welsh oatcakes are thin, have a lovely texture and can be eaten with almost anything.
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1 1/2 teaspoons bacon dripping
110ml tepid water
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Method Prep:15min › Cook:8min › Ready in:23min
Combine the dripping and the water and mix well. Place the oatmeal in a bowl and add the water gradually using just enough to form a dough that holds together well but is not sticky. Mould the dough into a ball then flatten into a circle. Roll out carefully, playing close attention to keeping an even edge. Roll until the cake is about 3mm thick and about the size of the bakestone.
Transfer to a hot bakestone, or a heavy dry frying pan, and cook for several minutes on each side until golden brown. Remove from the heat and leave to harden in a warm place before serving.