2 c Oatmeal (not rolled -oats; coarsely -ground oats) 1 pn Baking powder 1 pn Salt 1 ts Bacon fat Boiling water For hundreds of years in Ulster, a large StrONE was made in the shape of a cross to celebrate the feast of St. Brigit. Strones were traditionally served hot and dripping with freshly made butter. Mix the dry ingredients. Melt the fat in a little boiling water and use to mix the other ingredients to a stiff dough. Scatter more oatmeal over it and knead thoroughly. Roll out as thinly as possible, in a circle. Put on a baking sheet. Cut a cross on top so that when cooked the oatcake can be easily broken into quarters, the traditional FARLS. Bake in a moderate oven (350F, Gas 4, 180C) for about 20 min. Serve with lots of butter. From: Michael Loo
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Hole in the wall oatcake shop closure
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Parents, grandparents and youngsters cooking together in the kitchen, sharing family recipes and secrets passed from one generation to the next, is a lost art in many households. These days it’s hard for busy parents to even take time out to teach their kids basic cooking techniques.
This is where our new cooking programme can help you. Introducing Cooking with Bente & Bells
A number of Simple – healthy – fun recipes for you and your children to do together.
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Castle Oatcakes
rear of 78, London Rd, Newcastle, Staffordshire, ST5 1LZ,