1½ c rolled oats ½ tsp salt
1½ c flour 12 T butter, chilled and cut into
3 T sugar ½-inch bits, plus 1 tsp butter,
3 T dark brown sugar softened
½ tsp baking soda 4 to 6 T ice water
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Combine the oats, flour, sugar, brown sugar, soda and salt in a deep
mixing bowl and stir until well mixed. Drop in the butter bits and, with
your fingertips, rub the oat-and-flour mixture together with the fat until
it resembles flakes of coarse meal. Pour 4 tablespoons of ice water over the
mixture all at once, toss together lightly, and gather the dough into a
ball. If the dough crumbles, add up to 2 tablespoons more ice water by drops
until the particles adhere. Wrap the dough in wax paper and refrigerate for
at least 30 minutes before using.Preheat the oven to 350°. With a pastry brush, spread the teaspoon of softened butter evenly over a large baking sheet.
On a lightly floured surface, roll the dough out into a rough rectangle about 1/8 inch thick. With a ruler and a pastry wheel or sharp knife, cut out as many 2-inch triangles as you can. Gather the scraps into a ball, roll them out again and cut out triangles as before.
Arrange the oat cakes about an inch apart on the baking sheet and bake in the middle of the oven for 20 minutes. When they are golden brown and firm to the touch, transfer them to wire racks to cool. Makes about 40 two-inch triangular cakes.
