Pre-heat oven to: 180°C/350°F/Gas 4
Time in oven: 15-20 minutes
8 oz/225g S.R. flour
1 level tsp bicarbonate of soda
1 lb/450g pinhead oatmeal, medium
1 tsp salt
5 oz/150g margarine or butter
3 fl oz/90ml water
2 tblsp milk
1. Mix together dry ingredients in bowl and rub in margarine until mixture resembles fine breadcrumbs.
2. Stir in water and milk combination.
3. Sift some flour on work surface and roll out dough thinly. Cut into circles of 2″/5cm diameter and lift on to baking tray.
4. Bake until golden brown.
5. Cool on wire tray until cold. Store in air tight container.
Note: To freshen 4-day-old cakes, heat in moderate oven for 3-5 minutes.
Mina Patterson, Greenock