Anglo-Saxon Oatcakes - How Not To Burn King Alfred's Cakes
If you've seen The Last Kingdom or grew up in England, then you know the story of how King Alfred the Great fled into the marshes of Somerset only to be berated for burning some cakes. Today, we're making those cakes. We'll also look the history around the story and what it tells us of the changing Anglo-Saxon mindset in 9th century England.
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LINKS TO INGREDIENTS**
SCOTTISH PORRIDGE OATS:
OATFLOUR:
LINKS TO SOURCES**
The Last Kingdom - Bernard Cornwell:
The Anglo-Saxon World - M.J. Ryan & Nicholas J. Higham:
The Anglo-Saxon Chronicle: Illustrated and Annotated - Bob Carruthers:
Saxons vs Vikings - Ed West:
Great Tales From English History - Robert Lacey:
The Art of Cookery in the Middle Ages - Terence Scully:
english-heritage.org.uk
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MENTIONED LINKS
CAPS: Link
ANGLO-SAXON OATCAKES (AKA Honeycakes / Ashcakes)
MODERN RECIPE
INGREDIENTS
250g oats
½ Cup Oat Flour (46g)
1 ½ sticks (170g) butter melted
50g dried fruit chopped (apples, apricots, cherries)
6 tablespoons (126g) honey
½ teaspoon salt
1 teaspoon cinnamon (optional)
METHOD
1. Preheat the oven to 350°F/180°C OR Set a skillet or frying pan over medium high heat. Cooking these on a skillet is closer to the way the Anglo-Saxons would have done it, but it is considerably more difficult.
2. Add the oats, dried fruit, cinnamon, and salt to a medium bowl and mix well. Then mix in the honey and the butter. Once fully incorporated, add the oat flour and mix to combine.
3. With your hands, form small flat patties fairly thin and about 3 inches across and set them on a lined baking sheet (or on a plate if you are using a skillet.)
4. If you are baking the cakes, bake in the oven for 10 - 12 minutes, or until they start to darken around the edges. Place the cakes on a wire rack to cool completely.
OR
5. If you are using a skillet or frying pan, gently place several cakes onto the pan. Leave them for 1 - 1½ min, then using a spatula, flip the cakes gently so they do not break, and cook for another 1 minute. The cakes should be browned (possibly slightly scorched) on both sides. Then set them on a wire rack to cool. Repeat until all the cakes are cooked.
PHOTO CREDITS
Statue d’Alfred - By Odejea, CC BY-SA 3.0,
Aravind Sivaraj / CC BY-SA (
Oat Cakes hanging - Immanuel Giel / Public domain
Jon Thomson from London / Kingussie, UK / CC BY (
Battle of Ethandun - Trish Steel / CC BY-SA (
Kent Downs - Dimitry B / CC BY-SA 2.0 (
MUSIC CREDITS
Crusade - Video Classica by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
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Blood Eagle by Alexander Nakarada |
Music promoted by
Attribution 4.0 International (CC BY 4.0)
Peaceful Village by Arthur Vyncke |
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#tastinghistory #kingalfred #thelastkingdom #oatcakes #anglosaxon
Scottish Oatcakes: Homemade Oatcakes Recipe
Looking for a quick and easy snack to make at home? Try these Scottish oatcakes, a traditional cracker-like cake made with Scottish oatmeal and whole wheat pastry flour. Pair them with your favorite cheese, butter or fruit preserves for a touch of sweetness. Best of all, this Scottish oatcake recipe is simple, wholesome, and only takes a few easy steps to make.
To make traditional oatcakes, begin with preheating your oven to 325°F. Grab a bowl to mix all the dry ingredients until combined, including flour, sugar, salt, and baking powder. Add your melted butter and evenly mix into the dry ingredients. Stirring with a fork, add ¼ cup of hot water into the mixture to moisten the batter. Roll out your dough until around ¼ inches thick, then use a round cookie cutter to shape the dough into small cakes. Finally, place them on a greased baking sheet and bake for 25 minutes, or until golden brown.
Description:
Scottish Oatcakes Recipe:
Ingredients Used:
Scottish Oatmeal:
Whole Wheat Pastry Flour:
Baking Powder:
Scottish Bannocks (Scottish Oatcakes)
Scottish Bannocks (aka Scottish Oatcakes) are easy to make using common pantry staples. Make them traditionally or include sourdough starter discard. Serve these Highland oatcakes with sweet or savory toppings for breakfast or as a snack!
Link:
Scottish Cheese Oatcakes Recipe
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Hello folks!
Today I whipped up a batch of these wonderful Cheddar cheese oatcakes! So simple and very easy to make and pair wonderfully with a bowl of tomato soup :) The oatmeal I used is suitable for a gluten free diet - please check your brand to make sure yours is....if that's important to your diet.
Everything I used will be listed below,
-Cheryl x
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What I used - Makes 20 oatcakes using a 7cm cutter
* 250 g (8.8 oz) Oatmeal
* 25 g (0.8 oz) Butter - melted
* 1/2 Teaspoon salt - add more or less according to how salty you like them.
* 120 g (4.2 oz) Mature cheddar cheese grated
* 100 ml (3.5 oz) Hot water
Combine everything in a bowl, mix with a wooden spoon . Leave to rest for 10 minutes. Scatter some oatmeal (or flour) on your work surface and roll out however thick you’d like! Use a 6cm cookie cutter to cut out the oatcakes and bake on a lined non-stick oven tray for around 20-25 minutes at gas mark 4/5 (180c) Enjoy! :)
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Traditional Cape Breton Oatcakes Recipe
This deliciously crunchy, buttery oatcakes recipe is made in true Cape Breton style. Serve with plenty of butter, cheese, or jam and a cup of hot tea to dunk!
Get the recipe:
#CapeBreton #oatcakes
Making Oatcakes with Scotland Your Way
During lockdown Bo has been making oatcakes - see her recipe and how she did it here using good Scottish ingredients, including Hamlyn's Oatmeal.