| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour;all purpose |
| 2 |
c |
Rolled oats |
| 1 |
c |
Brown sugar;packed |
| 2 |
ts |
Baking powder Salt |
| 1 |
c |
Shortening Cold water |
| 2 |
c |
Oatmeal; scotch type* |
| 1 |
c |
Flour;all purpose |
| 2 |
ts |
Sugar, granulated |
| 2 |
ts |
Baking powder Salt |
| 1/3 |
c |
Shortening; or lard or bacon fat Cold water |
INSTRUCTIONS
SAVORY VARIATION
Sweet version: Stir together flour, oats, sugar, baking powder and salt;
rub in shoetening with fingertips. Mix in water with fork, until ball
forms; divide in half.
On a floured surface, roll out each half to 1/4 inch (5 mm) thickness.
Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly
greased baking sheets in 350F oven for 15 minutes or till lightly browned.
Transfer to racks to cool. MAKES: 60
Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1
cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and
1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup
cold water. Proceed as above.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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