Aran Beag

serves 4 to 6

Oatcakes

  • 4oz/125g medium oatmeal, plus extra for kneading

Mix together in a large bowl

  • 1/2 tsp bicarbonate of soda

  • Pinch salt

  • 2 tsps melted fat (goose or bacon)

drizzle iover the dry ingredients and stir vigorously to a thick paste.

  • 1 Tbsp Hot Water

Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.

Cut the paste into two small balls, sprinkle a work surface with oatmeal and roll each ball on the surface to coat and to prevent sticking. Knead each ball for a few minutes until the mixture starts to dry slightly and stops sticking to the surface. Add a little more oatmeal as required

    Roll each ball into a 1/4" thick disc, then cut into quarters.

    Place on a greased baking sheet and bake for 30 mins in the oven or until brown at the edges. Alternatively, the oatcakes can be cooked in a hot frying pan, 3 mins on each side.