Total time: 35 minutes | Makes 24 (2-inch) oatcakes
Note: In Scotland, oatcakes come in all shapes, sizes and textures. Clive Ramsay stocks a half-dozen locally made varieties. My husband and I now enjoy them at breakfast.
- 2 1/2 cups oatmeal
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup flour
- 1/4 cup mixed shortening and margarine
- 3/4 cup boiling water
Step 1Mix oatmeal, salt, soda and flour in bowl.
Step 2Melt shortening and margarine and stir into dry ingredients. Mix with spatula, adding boiling water to make soft dough. Dough will be quite wet.
Step 3Turn onto board lined with wax paper and sprinkled with oatmeal. Roll out thinly and cut into triangles or circles.
Step 4Bake on ungreased baking sheets above center of 425-degree oven until golden, about 15 minutes.
64 calories; 74 mg sodium; 0 cholesterol; 3 grams fat; 9 grams carbohydrates; 2 grams protein; 0.20 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at firstname.lastname@example.org
More recipes in Breakfasts