"Nick Cramer" > wrote in message
...
> Ingredients:
> 1 1/2 cups Bob's Red Mill Scottish Oatmeal
> 1/2 cup Whole Wheat Pastry Flour
> 3/4 tsp Turbinado Sugar or Splenda®
> 1/4 tsp Salt
> 1/4 tsp Baking Powder
> 1/4 cup Butter or Margarine, melte
> 1/2 cup Hot Water
>
> Preheat oven to 325°F.
>
> Place all but 2 tablespoons of the Scottish Oatmeal in a bowl with flour,
> sugar, salt and baking powder; stir until combined. Add butter and stir
> until evenly distributed. With a fork, mix in water, just until moistened.
> Pat dough into a ball, and then flatten slightly. Sprinkle reserved 2
> tablespoons oats on a board. Roll dough out 1/4 inch thick.
>
> With a 2 to 3 inch round cutter, cut dough into rounds. Re-roll and cut
> scraps. Place oatcakes about 1/4 inch apart on a greased baking sheet.
> Bake
> at 325°F until Scottish Oatcakes are golden, approximately 25 minutes. Let
> cool on a rack. Enjoy plain, serve with jam or cheese, or use them to
> build
> hor d'oeuvres.
>
> Makes 12 Scottish Oatcakes.
>
> Nutritional Information: Using unsalted butter each Oatcake contains 110
> Calories, 45 Calories from Fat, 5g Total Fat, 2.5g Saturated Fat, 10mg
> Cholesterol, 60mg Sodium, 15g Total Carbohydrates, 2g Dietary Fiber, 0g
> Sugar, 3g Protein.

I could probably handle one of those as an afternoon snack.