2 c. all-purpose flour
1 1/2 c. quick-cooking oats OR old-fashioned oatmeal OR combination of both
1 tsp. granulated sugar
1 tsp. salt
1/2 tsp. baking soda
3/4 c. shortening or lard
1/2 c. water, or more if needed

In a large bowl, mix together the dry ingredients. Cut in the shortening with a pastry blender or 2 knives until the mixture resembles coarse meal. With a fork, stir in the water. Dough should just cling together. Divide into 3 portions.

On a lightly floured surface, roll out each portion as thin as possible. Cut into triangles. Place 1 inch apart on an ungreased cookie sheet and bake in a preheated 375 degree oven for 10-15 minutes. Oatcakes should not be brown but be still quite blonde when done.