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  • 3 1/2 c Oats; quick
  • 1 ts -salt
  • 2 tb Flour
  • 1/2 c Shortening
  • 1/2 c -water ,approx.


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