10
Mar
15

Scottish Oatcakes

From the Betty Crocker International Cookbook:

“These quick Oatcakes can be served with butter and jam, honey or, for a more substantial tea-time snack, cheese or herring. The sweetened cookie variation, below, resembles our oatmeal cookies.”

18 Oatcakes

preheat oven to 375 degrees:

Ready the ingredients:

1/2 cup shortening

1 cup oats or quick cooking oats.

1 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 to 3 tablespoons cold water

added optional ingredients;

about 1/2 cup chopped chocolate chips ~60% cacao

approximately 2 tablespoons sugar.

(if you want to make cookies add 1/3 cup sugar)

IMG_7629cut the shortening into the dry ingredients, (mixed). Add the cold water a tablespoon at a time till a stiff dough forms.

IMG_7632IMG_7633IMG_7634

 

 

 

 

 

 

Now on a slightly floured surface roll it out to about 1/8 inch.

 

IMG_7635Cut into about 2 and 1/2 inch rounds, a small mason type jar worked well as a cookie cutter . Place on a cookie sheet.

IMG_7636

Bake in 375 degree oven for 12 minutes till slightly browned may be 2 or 3 minutes longer.

IMG_7637

These cakes are on the dry side, the small amount of sugar I used made them slightly sweet and the chocolate chips gave them more flavor as they were eaten plain without butter etc. I would use butter instead of the shortening if I make the recipe again and consider adding chopped nuts.

Makes a good lunchbox addition.


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