|Shortening||1⁄2 Cup (8 tbs)|
|Oats/Quick cooking oats||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Cold water||3 Tablespoon|
Cut shortening into oats, flour, baking soda and salt until mixture resembles fine crumbs.
Add water, 1 tablespoon at a time, until mixture forms a stiff dough.
Roll until 1/8 inch thick on lightly floured surface.
Cut into 2 1/2-inch rounds or squares.
Place on ungreased cookie sheet.
Bake in 375° oven until oatcakes just start to brown, 12 to 15 minutes.
Cool on wire rack.