Ingredients
1 c. rolled oats
1 c. oat flour (available at health food stores)
1/4 tsp. salt
4 Tbsp. (1/2 stick) butter, chilled
1/2 c. water
Method
Sources
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
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Preheat oven to 400°. Grease a baking sheet. In a bowl, stir oats, flour and salt with a fork to blend. Cut cold butter into small pieces and add to mixture. Rub butter and mixture together until coarse bits form. Stir in water and mix. Gather rough dough together and place on a board that is lightly dusted with oat flour. Knead dough about 6 times. Divide dough in half and pat each half into a circle about 1/4-inch thick. Cut each circle into 4 wedges. Place wedges on baking sheet 1/2 inch apart. Bake for about 20 minutes or until lightly colored. Makes 8.