|Rolled oats||2 Cup (32 tbs), quick-cooking or old-fashioned|
|Baking soda||1⁄4 Teaspoon|
|Buttermilk||1⁄4 Cup (4 tbs)|
Place rolled oats in the Bosch bowl, and blend with wire whips until oats are broken.
Add remaining ingredients, and knead ten times.
Handle mixture in the same manner as pie dough.
If too dry add a bit more liquid.
If too moist stir in a little flour.
Shape into a ball and roll out to 1/4 inch thickness.
Cut with a 2 inch cookie cutter or into squares.
Bake on a hot lightly oiled griddle until lightly brown.
NOTE: One tablespoon butter and 1/2 cup water may be used instead of the buttermilk.
The addition of an egg and 1 tablespoon of butter gives the oat-cake a more tender texture.