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.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"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.

"Ozgirl" > wrote:
> "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
[]
> > 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.

I have some pinhead oats I'm gonna try this with, and using that Carbquik™
instead of pastry flour. But still not for breakfast!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~