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Scottish Oat Cakes

From Treasured Recipes First United Methodist Women Ames Iowa (2003).

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A historical recipe

Treasured Recipes First United Methodist Women Ames Iowa (2003).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. a cup of tea

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1 1/2 c.
  2. quick oatmeal 1/2 c.
  3. brown sugar 1 1/2 c.
  4. flour 1/4 c.
  5. warm water 3/4 c.
  6. shortening 1/4 tsp.
  7. baking soda Mix together the first 4 ingredients.
  8. Add the water and baking soda;
  9. mix well.
  10. Roll out the dough on a lightly-floured pastry cloth.
  11. Cut in squares.
  12. Makes about 24 to 30 squares, depending on how thin the dough is rolled.
  13. Bake on ungreased cookie sheet at 375° for 10 to 12 minutes, or until light brown.
  14. Enjoy with a cup of tea.
  15. Olive Harrison Beware of little expenses;
  16. a small leak will sink a great ship.

Plating

Cookware for this recipe

  • Baking tray
  • Chef's knife
  • Rolling pin
Source not stated by archive.org
Credit

From Treasured Recipes First United Methodist Women Ames Iowa (2003), printed page 76, digitised by the Internet Archive: https://archive.org/details/treasured-recipes-first-united-methodist-women-ames-iowa

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.