Here is the recipe for Oatcakes, from the Home Baking cookbook by Alford and Duguid.
2 cups rolled oats
1 cup whole wheat flour
1 cup all-purpose flour
1 cup packed brown sugar
1/4 tsp salt
2 sticks butter (cold, cut into medium-sized pieces)
1 tsp baking soda
1 cup hot water
Mix this up in a food processor in this order:
Put oats in processor and chop about 30 sec for regular rolled oats, 20 sec for instant. Add flours, sugar and salt and pulse a couple times to mix. Add butter and run processor until mixture has the consistency of fine meal. Stir baking soda into hot water. Add water to flour mixture, processing as you pour. Stop processing when dough comes together.
Put dough into a bowl, cover and refrigerate for at least an hour. It can be refrigerated up to 4 hours.
Preheat oven to 325 deg. Divide dough in 4 pieces. Roll each on a lightly floured surface to a thickness of 1/8 inch. Flip and dust with flour as needed to keep it from sticking.
Cut with a cookie cutter or a glass to make rounds or cut with a knife to make squares or triangles. Bake for 10-15 minutes on buttered baking sheets. You can put these on two racks positioned both above and below the center of the oven.
Leave cookies out overnight to crisp before storing in airtight container or cookie jar.
