Categories: Breads 
      Yield: 1 servings 
  
  3 1/2 c  Oats; quick                       1/2 c  Shortening 
      1 ts -salt                             1/2 c  -water ,approx. 
      2 tb Flour                           
  
  Combine the oats, salt and flour. Cut in the shortening and add enough 
  water to dampen and form a ball. (A food processor does the work in a 
  jiffy). Leave to swell for ten minutes. Divide the doght and roll eacxh 
  part to 1/8" thickness; slide onto ungreased cookie sheet, indent in 
  squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but 
  watch that they don't turn brown. 
   
  Sweet Oatcake: Add 1 cup sugar to recipe. 
   
  Anne's note: That recipe is labelled "Bannock" in the title in cookbook but 
  it far more a nonsweet oatcake in the tradition of Walker's oatcakes (it 
  appears as "oatcakes" in the book's index. 
   
  Source: _More Baking with Schmecks Appeal_)