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Scottish Raspberry Oatcake Rounds



  • 1/2 cup shortening
  • 1 cup oats or quick-cooking oats
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons cold water
  • 1/2 cup red raspberry jam
  • 1/3 cup confectioners' sugar


  1. Cut shortening into oats, flour, sugar, baking soda and salt until mixture resembles fine crumbs.
  2. Add cold water, 1 tablespoon at a time, until mixture forms a stiff dough.
  3. Roll until 1/2 inch thick on a lightly floured surface.
  4. Cut 9 (2 1/2-inch) rounds with a biscuit cutter and 9 (2 1/2-inch) rounds with a doughnut cutter.
  5. Place on ungreased baking sheet.
  6. Bake at 375 degrees F until oatcakes start to brown, 12 to 15 minutes.
  7. Cool on wire rack.
  8. Spread raspberry jam on oatcakes cut with the biscuit cutter; place oatcake cut with doughnut cutter on top.
  9. Fill centers with raspberry jam.
  10. Dust tops of oatcakes with confectioners' sugar.


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