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Scottish Oat Breads

Pareve/Dairy
Hilda Meth, Richmond, Virginia
Yield: 72 Pieces

This recipe was given to me by Mrs. Kathleen Ferguson from New Glasgow, Nova Scotia. She is the granddaughter of the lighthouse keeper at Caribou, Nova Scotia, and this was her mother's recipe. I have tried other recipes for Scottish Oat Breads, but in my opinion, this is the best. It is an easy one to do with children of all ages.

3 cups rolled oats (big ones, not instant) 3 cups white flour 1½ cups brown sugar ½ teaspoon salt

½ teaspoon baking soda 2 cups butter or unsalted pareve margarine ¼ to ½ cup water

1. Preheat oven to 350°F.
2. Combine oats, flour, sugar, salt and baking soda in a mixing bowl. Mix well. Cut in softened butter or margarine or work it in with your hands. (This is the part the children love!)
3. Moisten with water until it has the consistency that you need to roll it out. If the dough is too soft, put in the refrigerator for a short time. Roll out dough on a floured surface. Cut into squares. Place squares on ungreased cookie sheet. Bake in a 350°F oven for 15 minutes or until cookies start browning at the edges. Let cool before you take them off the sheet.
4. When cold, "cookies" should be crisp. If not, bake 2 to 3 minutes longer. Keep in airtight container up to six months.

Preparation and Cooking Time: 30 minutes