Scottish Glasgow Oat Bars Recipes

Steps:

• Beat the butter with the sugars until light and fluffy. Add the egg and syrup and mix well.
• Sift in the flour and baking powder and add the oats. Stir until well mixed together.
• Put heaped teaspoons of the mixture onto a greased cookie sheet and flatten slightly.
• Bake for 12 minutes, then lift onto a cake rack. The cookies will be slightly soft, but they'll become firm and chewy when they cool down.

Steps:

• Sift flour, sugar, baking powder and salt together.
• Mix in rolled oats, cut in butter thoroughly, gradually add milk, stirring until dough is formed.
• Roll dough on lightly-floured surface to 1/8" thickness.
• Place on greased baking sheet, bake at 375ºF. for 12 - 15 minutes or until slightly browned.
• NOTE: After placing dough on cookie sheet I use a pizza cutter to score dough into cracker-size squares and pricked each square with a fork a few times. Break apart at score lines after cooling.

Steps:

• Preheat oven to 325 degrees F. Grease a baking sheet.
• Place all but two tablespoons of the Scottish oatmeal in a bowl with flour, sugar, salt and baking powder. Stir until combined.
• Add butter and stir until evenly distributed. With a fork, mix in water, just until moistened. Pat dough into a ball, and then flatten slightly. Sprinkle reserved 2 tablespoons oats on a board. Roll dough out 1/4 inch thick. With a 2 to 3 inch round cutter, cut dough into rounds. Re-roll and cut scraps. Place oatcakes about 1/4 inch apart on prepared baking sheet.
• Bake at 325°F until Scottish oatcakes are golden, approximately 25 minutes. Let cool on a rack. Enjoy plain, or serve with jam or cheese.