---------------------------BH&G HERITAGE COOKBOOK---------------------------
1 c Quick-cooking rolled oats
2 tb All-purpose flour
1/4 ts Baking powder
1/4 ts Salt
1/4 c Hot water
2 tb Butter or margarine, melted
1/4 c Quick-cooking rolled oats
Butter or margarine
Place 1/2 cup of the rolled oats in blender container; cover and blend till
oats are a fine powder. Repeat with another 1/2 cup rolled oats. Combine
the blended oats, flour, baking powder, and salt. Stir in hot water and the
melted butter. Sprinkle board with remaining 1/4 cup rolled oats; place
dough on oat-covered board. Roll to a 10-inch circle; cut into 12 wedges.
Place wedges on ungreased baking sheet. Bake at 350 for 15 minutes. Turn
off heat and open oven door. Leave oatcakes in the oven till firm and
crisp, 4 to 5 minutes. Serve with butter or margarine.
