Oatcakes

Directions

1. 1
   Preheat oven to 350 F. and butter 2 large baking sheets.
2. 2
   In a food processor pulse oats until finely chopped.
3. 3
   Cut butter into bits.
4. 4
   Add butter to oats with all remaining ingredients except milk and pulse until mixture resembles coarse meal.
5. 5
   Add milk and pulse until mixture just forms a dough.
6. 6
   On a lightly floured surface halve dough and wrap 1 half in plastic wrap.
7. 7
   Roll out remaining dough 1/8 inch thick (about a 14-inch round) and with a 3-inch fluted round cutter cut out about 18 oatcakes.
8. 8
   On baking sheets arrange oatcakes about 3/4 inch apart and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pale golden, about 20 minutes.
9. 9
   Transfer oatcakes to a rack to cool completely.
10. 10
    Make more oatcakes with remaining dough in same manner.
11. 11
    Oatcakes may be made 1 week ahead and kept in an airtight container at room temperature.