Oatcakes the Point

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• 4 cups rolled oats
• 1½ cups sugar
• 1½ teaspoon baking soda
• 4 cups flour
• 1½ teaspoon salt
• 2 cups shortening (recipe calls for lard)

Work shortening into dry mixture until mixture has consistency of fine crumbs. Stir in ¾ cup cold water or enough to make a stiff dough and roll out thinly (I think that I left them about a little under a ¼ “) on a surface generously sprinkled with rolled oats. Cut the dough into circles or triangles. Bake 375 for 15 minutes or until they are just beginning to brown.

• Makes 70 three-inch cakes.