oatcakes (not sweet)

Categories
Bread
Canadian
Yield
1 servings
MeasureIngredient
3½ cup Oats; quick salt
2 tablespoons Flour
½ cup Shortening water ,approx.

Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the dough and roll each part to ⅛" thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife. Bake in 350F for about ½ hour but watch that they don't turn brown.

Sweet Oatcake: Add 1 cup sugar to recipe.

Anne's note: That recipe is labelled "Bannock" in the title in cookbook but it far more a nonsweet oatcake in the tradition of Walker's oatcakes (it appears as "oatcakes" in the book's index.

Source: _More Baking with Schmecks Appeal_)

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