Oatcakes #2
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Old fashioned rolled oats |
| 1½ | cup | Sifted all purpose flour |
| ½ | cup | Sugar |
| 1 | teaspoon | Salt |
| ¾ | cup | Shortning |
| ⅓ | cup | Cold water (about) |
Directions
From: diane <DIANELM@...>
Date: Thu, 25 Jul 1996 16:19:49 EDT Combine first five ingredients. Cut in shortning. Add enough water to make a stiff dough. Seperate into 2 balls. Roll each to ⅛ inch thick.
Dust on top with rolled oats. Press oats down into dough with rolling pin.
Cut into small squares and put on buttered cookie sheets. Bake in preheated 350 F oven for 15 minutes. Makes about 3½ dozen.
EAT-L Digest 24 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Highland oatcakes
- Irish oatcakes
- Oat bread #2
- Oat cake
- Oat cakes
- Oatcakes
- Oatcakes #1
- Oatcakes (bakestone recipes)
- Oatcakes (irish)
- Oatcakes (not sweet)
- Oatcakes (old recipe)
- Oatcakes (scottish)
- Oatcakes (traditional method)
- Oatmeal cake #1
- Oatmeal cake #2
- Oatmeal cake #3
- Oatmeal cake #4
- Oatmeal pancakes #2
- Scottish oatcakes #2
- Sweet oatcakes