Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
131b standard oatmeal, 30zs.
lard or dripping, 1 teaspoon soda, 2 teaspoons salt.
Mix all together with boiling water and roll out quickly.
Sprinkling the bake board and dough well with oatmeal before rolling out.
Care should be taken not to have the dough too dry.
Cut either square or round and bake in a fairly hot oven till nice and crisp.
United Kingdom
Saucepan
Chef's knife
Rolling pin