Scotch Oat Cakes Recipe
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| 3 cups quick-cooking rolled oats | ||
| Sugar | 1 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| 1/2 cup vegetable shortening or lard | ||
| Cold water | 1/2 Cup (16 tbs) | |
Directions
1. Combine flour, rolled oats, sugar, salt and baking soda in a large bowl. Work in butter or margarine and shortening with fingers until mixture is crumbly. Stir in cold water until well blended.
2. Sprinkle oats on pastry cloth or board; roll out dough, a quarter at a time, to a 1/4-inch thickness; cut into 2-inch squares. Place on cookie sheets.
3. Bake in moderate oven (350°) 12 minutes, or until golden; remove to wire racks with spatula; cool completely. Store in a metal tin with a tight-fitting lid.
2. Sprinkle oats on pastry cloth or board; roll out dough, a quarter at a time, to a 1/4-inch thickness; cut into 2-inch squares. Place on cookie sheets.
3. Bake in moderate oven (350°) 12 minutes, or until golden; remove to wire racks with spatula; cool completely. Store in a metal tin with a tight-fitting lid.
Chef
