Scottish Raspberry Oatcake Rounds

1/2 cup shortening
1 cup oats or quick-cooking oats
1 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 to 3 tablespoons cold water
1/2 cup red raspberry jam
1/3 cup confectioners' sugar

Cut shortening into oats, flour, sugar, baking soda and salt until mixture resembles fine crumbs. Add cold water, 1 tablespoon at a time, until mixture forms a stiff dough. Roll until 1/2 inch thick on a lightly floured surface. Cut 9 (2 1/2-inch) rounds with a biscuit cutter and 9 (2 1/2-inch) rounds with a doughnut cutter. Place on ungreased baking sheet. Bake at 375 degrees F until oatcakes start to brown, 12 to 15 minutes. Cool on wire rack.

Spread raspberry jam on oatcakes cut with the biscuit cutter; place oatcake cut with doughnut cutter on top. Fill centers with raspberry jam. Dust tops of oatcakes with confectioners' sugar.