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Scottish Oat Cake

type: drop
makes: 2 dozen

1 cup rolled oats or quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup solid vegetable shortening
2- 3 tablespoons cold water

Preheat oven to 375F.
Combine oats, flour, baking soda and salt.
Cut in shortening until mixture resembles fine crumbs.
Add water, 1 tbsp at a time, until it forms a stiff dough.
Roll until 1/8 inch thick on lightly floured surface.
Cut into 2 inch rounds or squares and place on ungreased cookie sheet.
Bake until they just start to brown, 12 to 15 minutes.

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