As the dough stiffens when lying about, it is best to make a bannock at a time, using the above quantities, the next being prepared whilst the one is on the girdle [not a typo!].

Put the oatmeal into a bowl and add the salt and soda. Melt a teaspoon of dripping or fat (bacon fat, goose fat, or poultry fat are all excellent). Make a well in the centre of the meal, put in the dripping, and add as much hot water as will make a stiff paste. Rub plenty of oatmeal on to the baking board; turn out the mixture and form into a smooth ball. Knead and roll out as thinly as possible. Rub constantly on both sides with dry meal to prevent sticking, and keep the edges as even as possible by pinching wit finger and thumb. Give a final rub with meal, cut into a round, using a plate, and then cut the bannock into farls (fardels or quarters) or into smaller pieces. Place on a moderately hot girdle and bake steadily till th cakes curl up at the edge; then toast the other side slightly before a clea fire or finish in the oven.

If you have neither a girdle nor a thick-bottomed frying-pan, you may bake the oatcakes in a moderate over for 20-30 minutes, till quite dry and curle at the edges.

Buttered oatcakes are particularly good with marmalade, honey, cheese, frie herrings, and sardines.

*Recipes from Scotland*, 1946