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