IRISH OATCAKES

"These cakes are eaten buttered, with a glass of milk, for supper, but are also good with oily fish such as herring or mackerel. They are also terrific with wine and cheese."

6 oz (about 1 cup) uncooked oatmeal (preferably fine)
2 oz (about 1/2 cup) flour
1 tsp salt
10 fl (1 1/4 cups) warm water

Mix oats, flour and salt together. Slowly add warm water.

Roll out on a floured board to 1/4 inch thick. Cut into triangles.

Cook on a pan or griddle until golden on both sides. Dry out in a cool oven (300 degrees F) until crisp.

Makes 8 servings
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