Oatcakes (not Sweet)

Servings: 1
Ingredients:

3 1/2 c  Oats; quick
1 ts -salt
2 tb Flour
1/2 c  Shortening
1/2 c  -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 1/8′ thickness; slide onto ungreased cookie sheet, indent in
squares with a pastry wheel or knife. Bake in 350F for about 1/2 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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