(makes 18 oatcakes)
A wonderful breakfast invention, these can be served with honey, butter, or jam, but they’re just as satisfying plain. They make an excellent hors d’oeuvre or a yummy snack, topped with smoked fish or other meat, or cheese for those who aren’t dairy-sensitive.
½ c shortening
1 c regular GF oats or quick-cooking GF oats
1 c GF flour mix
½ tsp baking soda
½ tsp salt
2 to 3 tbsp cold water
1. Cut shortening into oats, flour, baking soda and salt until mixture resembles fine crumbs. Add water, 1 tbsp at a time, until mixture forms a stiff dough.
2. Preheat oven to 375 degrees.
3. Roll until 1/8 inch thick on lightly floured surface. Cut into 2 ½-inch rounds or squares. Place on ungreased cookie sheet.
4. Bake until oatcakes start to brown, 12 to 15 minutes. Cool on wire rack.
From our home to yours, Tina Turbin.