- 3 cups (700 ml) rolled oats
- 3 cups (700 ml) white flour
- 1 cup (225 ml) sugar
- 2 tsp (10 ml) salt or less
- 1 tsp (5 ml) baking soda
- 1-1/2 cups (350 ml) margarine
- 1/2 cup (125 ml) cold water
- Combine dry ingredients.
- Incorporate margarine with a pastry blender.
- Add a little water to form a rollable textured dough.
- On a counter sprinkled with oats, roll dough 1/2 inch thick. Use a 2-1/2-inch round cookie cutter to cut oatcakes.
- Bake 15 minutes at 350 degrees (175 C.).