Junior Infants followed an old recipe to make St Brigid’s Oatcakes. We weighed and measured out oatflakes and buttermilk and after a good stirring left them to soak overnight. Next day we measured out some flour and bread soda and added that to the wet mixture to form a dough. The dough was shaped, scored and placed on a baking tray. Anne kindly kept an eye on it when it was in the oven and it wasn’t long until the aroma of freshly baked bread filled the corridors.
When the bread cooled Anne sliced it and put butter and jam on the pieces so we could sample it. Many of us had second (and third) helpings!) It really was delicious.
Baking is fun!