3 c Rolled oats; not instant
3 c Flour, all purpose; sifted
1 c Brown sugar
1 ts Baking soda
2 ts Salt
1 1/2 c Shortening
2/3 c Cold water, up to 3/4 cup
Combine oats, flour, sugar, soda and salt. Cut in the shortening with a
pastry blender or 2 knives until the mixture is crumbly.
Using a fork, gradually add enough water for moisture to form a ball. Roll out 1/4" thick on a lightly floured board.
Cut into circles and place on greased baking sheet. Bake at 350F for 15 minutes.
Recipe yields about 4 dozen, depending on spoon size.
Recipe source: Classic Canadian Cooking by Elizabeth Baird