Now, I don't actually know Mawbroon in person as I met her on Mumsnet, but my spider senses suggest to me that she might be Scottish…
Here is her recipe, but I intend to quiz her further on the nature of the oatmeal. Pinhead? Porridge Oats? Not sure at this stage, will report back.
Anyway, here goes.
1/4 teaspoon baking powder
1 dessertspoonful of melted fat, (the recipe suggests butter or lard but Mawbroon's natural inclination is to rebelliousness so she uses olive oil)
a good pinch of salt would be nice but unfortunately it is frowned upon because of the babies' kidneys and all that blah blah blah.
Mix all the dry ingredients together with a well in the middle and pour
in the fat. Blend in enough hot water to make a stiff paste then knead
and roll out as thinly as possible. Cut into triangles and bake on a
floured tin at 200 degrees until the ends curl up and the cakes are
crisp. Alternatively, bake them on a hot girdle or frying pan.
Now, that's what the recipe says, but what Mawbroon does is take little blobs of the
mix and flattens them into fat little oatcakes. So, they are rustic
looking and not thin enough to curl up when cooked. Apparently little
helpers can help because the mix cools very quickly even though you use
Update. Mawbroon says:
“I just use “normal” oatmeal but pinhead would do as well. Porridge oats
could probably be used at a push after a blitz in the food processor,
but I've never tried it, so don't blame me if you try it and the
oatcakes are vile.
I don't know about the availability of oatmeal in England for anyone
reading who lives there. My sister lives in London and stocks up every
time she comes home (to Scotland) for a visit because she claims not to
be able to buy it down south. I would have thought that with the fad
for whole foods at the moment that it would be readily available, but
I'll take her word for it. I do know that Lakeland sell the Alfords
Also I forgot to say that the cooking time is somewhere between 20 – 30 mins.”
Hurrah, I was right, she is a Jock. And good to have a cooking time on a recipe, I always find…
made them. They are flipping deeee-licious and really easy. I used
medium oatmeal, as my pinhead oatmeal actually seemed to be less finely
ground than the medium when I pulled it from the cupboard. Mistakenly,
I had thought it would be small, not unlike the head of a pin, but no.
Go figure. Also, for the record it's a straight no on the porridge
oats, apparently if you try this recipe with them you will be sadly
they work great with olive oil I reckon, you can really taste it which
is very pleasant, but thinking about it I probably put in a bit more
than the recipe called for as my hand has a tendency to wobble when
holding any bottle… The no-salt thing isn't a problem if you are an
adult as you are invariably jamming a big wodge of salty cheese on them
Mawbroon, I rolled the mixture into little balls about three-quarters
of an inch in diameter, then squashed the little blighters in the palms
of my hands to make discs of about one-and-a-half to two inches across.
I kept them in for about half-an-hour because I like oatcakes a little
has had them with hummus and butter, and her strategy has so far been
to take a nibble off the edge, which she chews a bit but finds a little
dry to be honest. Her next move is to lick the topping off the oatcake
at which point it becomes a bit soggier, before returning to it every
so often as it becomes more wet. She mustn't leave it too long, though,
as it turns into porridge if it sits on her soggy highchair tray (we're
still getting to grips with drinking from a glass). Obviously it
depends how well your baby is doing with gagging and everything, but I
definitely don't think that Babybear would have been able to manage
these until quite recently (she's eight-and-a-half-months). Anyway,
thanks again Mawbroon, I think these will be a real favourite in our
house for many years to come. Well, they will if my husband has
anything to do with it, as he's eaten nothing else all day.