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Scottish Lion Oatcakes

Scottish Lion Oatcakes
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Yield: Makes 18 three-inch cakes

Hearty, wholesome, and habit-forming. Serve warm with butter and your favorite jam or preserves. --The Scottish Lion, North Conway, New Hampshire

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  • 1 cup sifted flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups quick rolled oats
  • 1/2 cup softened butter
  • 1/2 cup milk


Sift flour, sugar, baking powder, and salt together. Mix in rolled oats, cut in butter thoroughly, and gradually add milk, stirring until dough is formed. Roll dough on lightly floured surface to 1/8-inch thickness and cut out with cookie cutter. Place on greased baking sheet and bake at 375 degrees F for 12-15 minutes or until slightly browned.
Updated Monday, March 10th, 2008

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