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Scottish Oat Cakes




Source of Recipe


Shell


List of Ingredients




½ tsp.2 mL baking soda
½ cup 125 mL boiling water
2 cups500 mL ROGERS PORRIDGE OATS
2 cups500 mL ROGERS NO ADDITIVE/ALL PURPOSE FLOUR
2 cups500 mL ROGERS NATURAL WHEAT BRAN
1 cup250 mL sugar
1 tsp.5 mL baking powder
1 tsp.5 mL salt
1 ¼ cups vegan margarine

Date Filling:
1 cup 250 mL dates, pitted and chopped
1/2 cup 125 mL water
Combine dates and water in a saucepan and simmer, stirring
occasionally, until dates are soft. Cool.
YIELD: 60 cakes

Recipe



Preheat oven to 375ºF (190ºC).
Combine baking soda and boiling water. Let stand to cool.
Combine ROGERS PORRIDGE OATS, ROGERS NO ADDITIVE/ALL PURPOSE
FLOUR, ROGERS NATURAL WHEAT BRAN, sugar, baking powder and salt.
Cut in margarine to a very fine crumb. Add cooled soda and
water.
Roll out about ¼" (5 mm) thick on a floured board. Cut into
circles about 5" (12 cm) in diameter and then into quarters.
Bake 15 minutes or until golden brown.
Suggestion: Sandwich Scottish Oat Cakes together with Date Filing.