These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.  You can fly in the face of tradition and use butter and brown sugar instead of shortening and white sugar. 

Ingredients:

• 1 1/2 c old-fashioned oats (not quick or instant)
• 1 c  flour
• 1/2 c sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 c chilled solid vegetable shortening, cut into pieces
• 1/4 c buttermilk (Some recipes just had boiling hot water)

Directions:

1. Preheat oven to 350°.
2. Butter 2 heavy large baking sheets.
3. Place oats in large bowl.
4. Sift flour, sugar, baking soda and salt into same bowl.
5. Using fingertips, rub in shortening until mixture resembles coarse meal.
6. Add buttermilk; stir until dough forms.
7. Transfer dough to floured surface.
8. Roll out dough to 1/4-inch thickness.
9. Using 2 1/2-inch round cookie cutter, cut out rounds. (Martha Stewart jut cut them into rectangles)
10. Arrange on prepared sheets, spacing apart.
11. Gather scraps, reroll and cut out additional rounds.
12. Bake oatcakes until edges are pale golden, about 12 minutes.
13. Transfer baking sheets to racks and cool 5 minutes.
14. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtigh container at room temperature.)

Serves: Makes about 18
Source:  Bon Appetite November 1998