Scottish Oatcakes

Serve these plain or with butter, honey or jam. As a snack, they can be topped with cheese, meat or smoked fish.

1/2 cup shortening
1 cup regular or quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 to 3 tablespoons cold water

Cut shortening into oats, flour, baking soda and salt until mixture resembles fine crumbs. Add water, 1 tablespoon at a time, until mixture forms a stiff dough. Roll until 1/8 inch thick on lightly floured surface. Cut into 2 1/2-inch rounds or squares. Place on ungreased cookie sheet. Bake at 375 degrees F until oatcakes start to brown, 12 to 15 minutes. Cool on wire rack.

Makes 18.

Oatcake Cookies:
Prepare as directed, adding 1/3 cup sugar with the flour.