1/2 c. vegetable shortening
1/4 c. butter, softened
3 c. all purpose flour
2 c. quick cooked rolled oats
1/2 c. sugar
1 1/2 tsp. salt
1 tsp. baking soda
1 1/2 c. buttermilk

Preheat oven to 325 degrees. In a large bowl, beat shortening and butter until blended. Blend in flour, oats, sugar, salt and baking soda, stir in buttermilk. Mix dough until evenly blended. Knead dough into smooth ball. Wrap in plastic wrap. Refrigerate 30 minutes to 1 hour. Divide into quarters. Lightly dust a board and dough. Work with 1/4 at a time, roll out dough first with plain rolling pin to about 1/4 inch thick. With hobnail rolling pin, roll as thin as possible. Cut into 3inch squares. Transfer squares to baking sheet. Use fork if you don't have hob nail rolling pin. (Make dough as thin as possible and prick squares to obtain overall texture.) Bake 15 to 18 minutes or until golden and completely dry. Makes 48.