Oatcakes

Combine the oats, salt and flour. Cut in the
shortening and add enough water to dampen and form a
ball. (A food processor does the work in a jiffy).
Leave to swell for ten minutes. Divide the doght and
roll eacxh part to 1/8″ thickness; slide onto
ungreased cookie sheet, indent in squares with a
pastry wheel or knife. Bake in 350F for about 1/2 hour
but watch that they don’t turn brown.

Sweet Oatcake: Add 1 cup sugar to recipe.

Anne’s note: That recipe is labelled “Bannock” in the
title in cookbook but it far more a nonsweet oatcake
in the tradition of Walker’s oatcakes (it appears as
“oatcakes” in the book’s index.