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Oatmeal Cakes Secret
Daily Mail - Monday 20th January 1941
Supplied By: Tony Vardy of Belper, Derbyshire. Feb 2008
By Daily Mail Reporter
COWLING, Yorkshire village, which is just 100 years ahead of Lord Woolton in his appeal for the use of oatmeal, says, with care, any housewife can achieve skill in making oat cakes. Its secret of success hint is always have a hot oven. All this district has been famous for oat cakes for generations. They used to call them "haver cakes."
Oat cake in Cowling is thin, pliable, and tasty. They make oatmeal scones, too, and melt-in-your-mouth oatmeal biscuits.
Mr. Fred Snowden, a member of one of the old families, told me yesterday how rolled, with butter and cheese in the middle, they once made the staple midday dinner for nearly every worker.

But oat cake can be made this way : Four ounces fine or medium oatmeal, one teaspoonful melted dripping or bacon fat, a pinch of salt, a pinch of baking soda, and a little hot water.
Mix the oatmeal, soda, and salt and make a well in the centre and add the dripping and enough hot water to make a fairly stiff mixture.
Put plenty of meal on a baking board, roll the mixture fairly thin, and bake in a hot oven.
For oatmeal scone add some sugar, a little flour, and a little more fat.
For oatmeal biscuits take five ounces flour, seven ounces oatmeal, four ounces margarine, one egg, quarter teaspoonful of baking powder, one teaspoonful sugar, and half a teaspoonful of salt. Add the beaten egg to the dry ingredient, make the dough fairly stiff, roll on a well floured board, put in greased tins and bake for 15 minutes.

Oatmeal Cakes Secret - Daily Mail - Monday 20th January 1941

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