Scottish Oatcakes

Posted Fri, 02/01/2008 - 8:00am

Summary

Yield
SourceBetty Crocker’s International Cookbook)
Prep Time5 minutes

Description

Contributed by Naomi Jackson as part of her article Eat Your Oats, Grow Big and Strong!

Makes 18 oatcakes.

Ingredients

  • 1⁄2 c shortening or butter
  • 1 c oats or quick-cooking oats
  • 1 c all-purpose flour
  • 1⁄2 t baking soda
  • 1⁄4 t salt
  • 2 T cold water

Instructions

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 dough until 1/8 inch thick on lightly floured surface. Cut into 2½–inch rounds or squares. Place on ungreased cookie sheet. Bake in 375° oven until oatcakes just start to brown, 12 to 15 minutes. Cool on wire rack.

Serving suggestion: Spread maple butter on warm oatcakes.

Variation: for Oatcake Cookies, prepare as directed above, except add 1/3 cup sugar with flour.