Oatcakes by gaudy Night

(from Herr Ritter's father: note I have never actually made this recipe myself).

1 c. flour, sifted with
1 T sugar
1 t. baking powder
½ t. salt

Place this in a large bowl, and mix with 2 c. quick rolled oats (must be the “quick” variety). Then cut in ½ c. soft butter or margarine (I find half and half works best).

Finally, add ½ c. milk. Mix the milk in with a large spoon so that eventually you get a single round blob or ball of dough. Put flour on your hands and shape the ball into a reasonable sphere (it’s likely to be sticky). Make sure you have a large counter or board to work on. Cut the ball of dough in half and put half to one side; place the other in the middle of a pile of flour and pat it down into a rough circle about ½ inch thick. Now take a rolling pin and begin to roll it out, again keeping the circular shape. You’ll probably need to use a spatula or something to pick it up off the board and turn it over into more flour before it gets too thin or stuck to the board. Repeat the rolling process, shaping it toward a rough oval shape. When it’s thinned down to about ¼ inch [more like 1/8; remember it will rise] and about the size of a greased cookie sheet, use the sheet to slide under the dough in one smooth motion.

Bake at 375º for 12-15 minutes; take it out when it gets just brown.