Elsa’S Scottish Oat Cakes

• 2 cups Flour, All Purpose
• 3 cups Rolled Oats
• 1/4 cups Brown Sugar
• 1/4 cups White Sugar
• 1/2 teaspoons Salt
• 1/2 teaspoons Baking Soda
• 1/2 cups Lard Or Butter
• 1/2 cups Ice Cold Water

1. Combine dry ingredients in large bowl. Cut in butter with a knife or pastry cutter until coarse, mealy crumbs form. Add the ice cold water and stir vigorously with a fork until dough comes together. (The process is very similar to making biscuits, shortcakes and the like-don't overwork the dough.) Transfer to a lightly floured surface, and shape dough into a ball. Take about a quarter of the dough from the ball, and roll it out to be 1/4 to 1/2 inch thick. (Grammie emphasized that you don't want to over-handle the dough, thus she only rolled and cut a quarter of the dough at a time.) Cut into circles with a biscuit/cookie cutter or inverted drinking glass, or cut into strips with a pizza cutter. Place on parchment-lined baking sheets for baking. Repeat with remaining dough.
2. Bake at 350u0b0F until golden (check at 8 minutes). Makes about 2 dozen.
3. Adapted from a family recipe handed down to me by Elsa and Christy Hodder.

flour, rolled oats, brown sugar, white sugar, salt, baking soda, lard, water

Taken from tastykitchen.com/recipes/breads/elsae28099s-scottish-oat-cakes/ (may not work)