Sabbat Cakes
1 1/2 cups rolled oats
1 1/2 cups flour
4 tablespoons sugar
5 tablespoons dark brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons butter, chilled and cut into 1/2-inch bits
2 table spoons vanilla extract
4-6 tablespoons cold water
Combine oats, flour, sugar, brown sugar, baking soda, and salt into a deep mixing bowl and stir until well mixed. Drop in the butter bits and stir the oat and flour mixture together with the butter until it looks like flakes of coarse meal.
Pour the vanilla extract and four tablespoons of cold water over the mixture, toss together lightly and gather the dough into a ball. (Add up to two
more tablespoons of cold water, drop by drop, if the dough begins to crumble.)
Wrap the dough in wax paper and refirgerate for at least 30 minutes. On a lightly floured surface, roll the dough into a rough rectangle about about 1/8 inch thick. With a stick and a sharp knife, cut the dough into two inch
triangles.
Arrange the sabbat cakes about an inch apart on a large buttered baking sheet and bake in a preheated 350 degree oven for 20 minutes, until they are brown and firm. Cool on wire racks before serving.
This recipe makes about 40 two
inch triangular cakes. |
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