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Scottish Oatcakes

Ingredients:

• 1/2 cup shortening
• 1 cup regular oats or quick-cooking oats
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 to 3 tbsp cold water

Method:

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 oven at 375 degrees F until oatcakes start to brown, 12 to 15 minutes. Cool on wire rack. Serve plain or with honey, butter, jam or cheese at breakfast or as a snack. Oatcake cookies may be prepared as directed above except add 1/3 cup sugar with the flour.

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