Try this Scottish Oat Cake recipe, or contribute your own.
Cut shortening into next four ingredients until mixture resembles fine crumbs. Add water, 1 tbsp at a time, until it forms a stiff dough. Roll until 1/8 inch thick on lightly floured surface. Cut into 2. inch rounds or squares. Place on ungreased cookie sheet and bake at 375 until they just start to brown - 12 to 15 mins. Here is a Scottish Oat Cake recipe that I have to post, since I mentioned it. They are traditional with Scottish Cock-a-Leekie soup (which I posted in the low-fat/heart healthy topic) Food & Wine RT [*] Category 2, Topic 29 Message 210 Wed Dec 02, 1992 J.LEVINSON3 [Jody] at 07:10 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Blairsart 5y agoI loved them!! I used unsalted butter instead of shortening. Easy to make and taists great. Makes a great cracker for cheese or butter. Thanks :) Blair
ThomThom 6y agoI've been looking for the traditional oat cake recipe. This one seemed simple enough to follow. Took the cookies out of the oven just now. Burnt my lips, but could not resist. They taste great, however turned out a bit dry. Maybe a drop of oil would be good? Need to try next time.
billmc44 7y agoThese oatcakes taste great. I used butter instead of shortening - it's healthier and tastier. Try pulsing the oats in a food processor a few times to break them into smaller pieces - makes it easier to cut them out with a cutter. Careful not to over-bake, 15 minutes is about right. I left my second pan in too long, and the cakes had a slightly bitter aftertaste. My batch yielded 20 cakes.