Inhabitants of the British Isles often treat oatcakes as bread, serving them with jam for breakfast or with soup for dinner. Oatcakes are great with Blackberry Patch fruit syrups and DREAM Fruit Toppings. These sturdy, slightly sweet cakes are delicious with a good fruit topping, or a fine sharp cheddar cheese such as Cheddar.

Source: Ultimate Cookie Cookbook

• 1 1/2 cups old fashioned oats
• 1 cup all purpose flour (to avoid gluten use spelt flour)
• 6 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable shortening
• 1/4 teaspoon baking soda
• 1/2 cup cold water
• melted butter (optional)

Directions:

Preheat oven to 375 degrees. Lightly grease or spray cookie sheets. Place oats in a food processor or blender; grind on high speed for a few seconds to make a coarse meal. If using a large food processor, leave in the work bowl; otherwise, transfer to a mixing bowl. Add flour, sugar, baking powder, and salt to oats and mix well. Cut in vegetable shortening to make a mealy mixture. Dissolve baking soda in cold water, then stir into oat mixture until mixture comes together in a medium, slightly sticky dough. If too dry, stir in a little additional water. If too wet, stir in a little additional flour. On a heavily floured surface with a floured rolling pin, roll dough to between 1/8 and 1/4 inch thick. Cut into rounds with 3-inch biscuit or cookie cutter. Place on cookie sheets and bake in the center of the oven for about 15 minuted, or until oatcakes are golden around the edges. If desired, brush with melted butter. Remove immediately to wire racks to cool.

Store: in airtight container

Freeze: yes

Mail: yes