Scotch Oat Cakes
|All purpose flour||3 Cup (48 tbs)|
|Quick cooking rolled oats||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs) (2 Sticks)|
|Vegetable shortening/Lard||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
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.