| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Oats; quick salt |
| 2 |
tb |
Flour |
| 1/2 |
c |
Shortening water ,approx. |
INSTRUCTIONS
Combine the oats, salt and flour. Cut in the
shortening and add enough water to dampen and form a
ball. (A food processor does the work in a jiffy).
Leave to swell for ten minutes. Divide the doght and
roll eacxh part to 1/8" thickness; slide onto
ungreased cookie sheet, indent in squares with a
pastry wheel or knife. Bake in 350F for about 1/2 hour
but watch that they don't turn brown.
Sweet Oatcake: Add 1 cup sugar to recipe.
Anne's note: That recipe is labelled "Bannock" in the
title in cookbook but it far more a nonsweet oatcake
in the tradition of Walker's oatcakes (it appears as
"oatcakes" in the book's index.
Source: _More Baking with Schmecks Appeal_)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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