Tapestry Title: Stirling Oats
15” x 37”
Wool weft, cotton warp
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Recipe: Scottish Oatmeal Biscuits
Scottish Oatmeal Biscuits
Recipe from Lucy Waverman, Food Columnist Globe and Mail and cookbook author.
3 cups quick-cooking oatmeal
1 ½ cups flour
2 tablespoons sugar
1 ½ teaspoons baking soda
2 teaspoons baking powder
1 ½ teaspoons salt
1 cup butter
¼ cup water
Preheat oven to 325F.
Combine oatmeal, flour, sugar, baking soda, baking powder and salt.
Cut in butter until mixture resembles small peas. Stir in water and gently knead together.
Roll or pat out biscuits on a lightly floured surface to about ½ inch thick. Using a 3 inch cookie cutter, cut out biscuits. Place on ungreased cookie sheet.
Bake for 25 minutes or until browned and slightly crisp. Remove from oven and dry on a rack.
Makes about 15 biscuits.
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Artist: Karen Leitch
Karen Leitch
Victoria, B.C.
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