Oat cake
- Oven
- 190 °C190 °C (375 °F)
Ingredients
- 120 g butter, softened4 oz butter, softened
- 100 g sugar3½ oz sugar
- 140 g plain flour5 oz plain flour
- 75 g rolled oats2½ oz rolled oats
- ½ tsp bicarbonate of soda (baking soda)
- 1 egg, small (Corrected on the page from 2 to 1.)
Method
- Heat the oven to 190°C and line a tin about 20 cm square with baking paper.Heat the oven to 375 °F and line a tin about 8 in square with baking paper.
- Cream the softened butter and sugar until light and fluffy, then beat in the egg.
- Mix the flour, oats and bicarbonate of soda and work them in until the dough comes together.
- Press the dough evenly into the tin.
- Bake at 190°C on the second-lowest shelf until golden brown, about 25–30 minutes.Bake at 375 °F on the second-lowest shelf until golden brown, about 25–30 minutes.
- Let it cool a little in the tin and cut into pieces while still warm.
Other batch sizes
The original recipe (3×)
The sugar and eggs do not appear in the working. The sugar was presumably 300 g (3 × 100); the number of eggs is not given.
- 360 g butter, softened13 oz butter, softened
- 420 g plain flour15 oz plain flour
- 225 g rolled oats8 oz rolled oats
- 1½ tsp bicarbonate of soda (baking soda)
As she wrote it
180
3)360 = 180 = 90
(2
16
75
3)225
21
15
11
225
75
00
120
3)360
3
14
3)420
3)1,5
120 smjör
100 sykur
140 Hveiti
75 Hafra
1/2 tsk. natron
21 egg lítil
480 smjör
400 sykur
560 Hveiti
300 Hafra
2 tsk. natron
2 lítil egg
200
185
50
135
190°c í ca. 60 min. næstneðsta
kið. rim