Title : Oatcakes (not sweet)
Categories : Breads, scottish, mine
Servings : 1

3 1/2 c Oats; quick 1/2 c Shortening
1 ts -salt 1/2 c -water ,approx.
2 tb Flour



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 non sweet 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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