Scottish Oatcakes
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Makes 18 oatcakes
1/2 c. shortening (I used butter)
1 c. regular oats or quick-cooking oats
1 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
2-3 Tbsp. cold water
Preheat oven to 375 degrees Fahrenheit. Cut shortening into oats, flour, baking
soda, and salt until mixture resembles fine crumbs. Add water, 1 tablespoon at a
time, until mixture forms a stiff dough. Roll until 1/8" thick on lightly floured
surface. Cut into 2-1/2" rounds or squares (I use any ol' cookie cutter that's
around at the time). Place on ungreased baking sheet. Bake until oatcakes start
to brown, about 12-15 minutes. Cool on wire rack.
NOTE: I found that my oatcakes required several minutes more before they started
turning golden brown...possibly about 20-22 minutes. After that long mine are
still wonderfully flaky, slightly crunchy, and YUMMY! So I would suggest you go
by their browned state rather than the exact time.
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