"That's not the way I'd make porridge, Sire. Who taught you to cook, if I may make so bold as to ask?" - the head cook, to Sunflash
Sunflash's variant on porridge is an oatcake, a type of Scottish flatbread. He says they're best warm from the oven, but honestly the dough itself is pretty delicious.
I replaced honeycomb with a combination of melted butter, brown sugar, and honey to make the recipe easier. I also decided to slice the squares beforehand, unlike Sunflash's instructions in the book (he says to bake first, and then slice into squares). I find pre-slicing and flipping helps with structural integrity, and ensures the cakes become nice and golden on both sides.
If you don't care as much about making the shapes neat, you can flatten and shape the dough with your hands, too. Doing it this way makes it more fun, especially if you're cooking with friends or family. Oatcakes will keep for 2-4 weeks if stored in an airtight tin.
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