Oatcakes (Not Sweet) Recipe

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Oatcakes (Not Sweet) Ingredients

3 1/2 cup oats, quick salt
2 tbsp flour
1/2 cup shortening water ,approx.

A Recipe for
Oatcakes (Not Sweet)

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

This is a recipe for Oatcakes (Not Sweet) from the recipe cookbook of Recipes-to-go (Dessert)

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Oatcakes (Not Sweet)

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Oatcakes (Not Sweet) Directions

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 dough and roll
each 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.

Serves: 1

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Oatcakes (Not Sweet) Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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