Old-fashioned Scottish Oatcakes
Oatcakes are a cross between a cookie and a savoury cracker. Eat them as plain cookies, sandwich two together with jam or date filling, or use them as a base for hors d’oeuvres.
Ingredients
- 1 cup shortening, softened at room temperature
- 1 cup white sugar
- 2 eggs, room temperature
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp bicarb
- ¼ tsp salt
- 2 cups old-fashioned rolled oats (not instant)
Instructions
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Assemble ingredients.
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Preheat oven to 350°. Line baking sheets with parchment paper.
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With electric mixer, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
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In separate bowl mix flour, bicarb and salt. With mixer at lowest speed, gradually add the flour mixture until combined. Remove bowl from mixer and, using a wooden spoon, add the rolled oats. Stir well.
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On lightly floured work surface, roll dough thin – between ⅛” and ¼” thick. Cut into 2” circles or squares. Gather and re-roll scraps to cut out remaining oatcakes. Place on prepared baking sheets, spacing oatcakes about 1½“ apart.
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Bake 10 minutes. Let oatcakes rest on baking sheets for 3-4 minutes then transfer to wire cooling rack.