Scottish Oatcakes

• 1 1/2 cups old-fashioned oats
• 1 cup all purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chilled solid vegetable shortening, cut into pieces
• 1/4 cup buttermilk

1. Preheat oven to 350F.
2. Butter 2 heavy large baking sheets.
3. Place oats in large bowl.
4. Sift flour, sugar, baking soda and salt into same bowl.
5. Using fingertips, rub in shortening until mixture resembles coarse meal.
6. Add buttermilk; stir until dough forms.
7. Transfer dough to floured surface.
8. Roll out dough to 1/4-inch thickness.
9. Using 2 1/2-inch round cookie cutter, cut out rounds.
10. Arrange on prepared sheets, spacing apart.
11. Gather scraps, reroll and cut out additional rounds.
12. Bake oatcakes until edges are pale golden, about 12 minutes.
13. Transfer baking sheets to racks and cool 5 minutes.
14. Transfer cakes to racks; cool completely.
15. (Can be prepared 3 days ahead.
16. Store in airtight container at room temperature.)

oldfashioned oats, flour, sugar, baking soda, salt, vegetable shortening, buttermilk

Taken from www.epicurious.com/recipes/food/views/scottish-oatcakes-100408 (may not work)