Breakfast & Brunch
Scottish Lion Oatcakes
By Yankee Magazine|Mar 10 2008|
Hearty, wholesome, and habit-forming. Serve warm with butter and your favorite jam or preserves. –The Scottish Lion, North Conway, New Hampshire
Yield:
Makes 18 three-inch cakesIngredients
1 cup sifted flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 cups quick rolled oats
1/2 cup softened butter
1/2 cup milk
Instructions
Sift flour, sugar, baking powder, and salt together. Mix in rolled oats, cut in butter thoroughly, and gradually add milk, stirring until dough is formed. Roll dough on lightly floured surface to 1/8-inch thickness and cut out with cookie cutter. Place on greased baking sheet and bake at 375 degrees F for 12-15 minutes or until slightly browned.
