Oatcakes

1/2 cup shortening/lard/butter or bacon fat
1 cup regular oats or quick-cooking oats
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 to 3 tbsp. cold water**


Cut shortening into oats, flour, baking soda and salt until mixture resembles fine crumbs. Add water, 1 tablespoon at a time, until mixture forms a stiff dough. Roll until 1/8 inch thick on lightly on wire floured surface. Cut into 2 1/2 inch rounds or squares. Place on ungreased cookie sheet. Bake in oven at 375 degrees F until Oatcakes start to brown, 12 to 15 minutes. Cool rack. Serve plain or with honey, butter, jam or cheese at breakfast or as a snack.

Oatcake cookies may be prepared as directed above except add 1/3 cup sugar with the flour.