Scottish Oat Cakes

I think I might have to use my oat cakes as a crumble topping. They were not quite right, likely because I decided to use oat flour rather than all-purpose white flour. Delicious though.

This is my sister Sylvia's recipe for oat cakes. I happen to love the texture and taste of anything oaty. 

Ingredients:

• 2-plus cups of old-fashioned oats or regular oatmeal (Syl thinks she might have used 3)
• 1 cup all purpose flour (I used a cup of oat flour instead)
• 3/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup chilled solid vegetable shortening, cut into pieces
• 1/4 cup boiling water

Methods:

Preheat your oven to 350 F. 

Mix the dry ingredients together then add the shortening. Pulse the mixture using a few pulses in a food processor. Alternatively, you can cut in the shortening with a pastry cutter. Then add the boiling water and mix until a dough comes together. Let the dough rest for a few minutes. Form into a flat rectangle on a parchment-lined cookie sheet and mark squares, or form into balls and flatten. Try 6 per baking sheet. They spread.

Bake for about 12 minutes. Cool completely. 

My sister said this recipe made 16 large round biscuits. 

You can see from the photo above that I baked mine in a cookie sheet (8 x 12 inch). They were too thick so I needed to bake them longer and they were too tender so tended to fall apart. Just ignore me and follow my sister's recipe.