Scottish oat cakes

Yield: 35 servings

Measure Ingredient
2 cups Finely ground oat meal
¼ teaspoon Salt
¼ teaspoon Baking soda
3 tablespoons Butter
½ cup Water

"These are great alone or spread with butter and honey. The finely ground oat meal called for in this recipe is not the familiar rolled oats, but is similar in texture to fine corn meal. It is obtainable in health food or specialty stores, or you can grind your own from steel cut oats. 325~F. 20 to 25 minutes Preheat the oven to 325~F.

Stir together the oat meal, salt, and baking soda in the food processor or in a large bowl.

Cut in the butter until it is evenly mixed throughout. Add just enough of the water to form a dough that will hold together in a cohesive ball. The dough will be somewhat crumbly.

Divide into 2 equal portions for rolling. On a lightly floured surface or pastry cloth, roll out to about ⅛ inch thick. With a cookie cutter, cut into 2-inch circles. Place the circles on an ungreased baking sheet. Prick each 2 or 3 times with the tines of a fork. Bake for 20 to 25 minutes, or until crisp. Cool on a rack.

Yield: 30-35.

VARIATION: An alternative method is to roll the dough a little thicker, about 3/16 inch, cut into 3-inch triangular shapes, and cook them on a griddle. Gently place each cake on a medium hot skillet or griddle. After 2 to 3 minutes, the undersides will show browning and the edges may start to turn up. Turn the cakes over for a few minutes. Remove the cakes to a preheated 300~F. oven and bake them for about 5 to 10 minutes, until they are crisp and thoroughly dry.

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