Oatcakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Oats; quick salt |
| 2 | tablespoons | Flour |
| ½ | cup | Shortening water ,approx. |
Directions
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 doght and roll eacxh 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_)