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 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.
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 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.
