Print Recipe

Scottish Raspberry Oatcake Rounds

RG

Ingredients



Instructions

  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.

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips