This recipe is from the Speerville Flour Mill website:
Preheat oven to 375°
2 cups flour
1 ½ cups rolled oats
1 tsp granulated sugar
1 tsp salt
½ tsp baking soda
½ cup water (approx.)
In a large bowl, mix together the dry ingredients.
Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse meal.
With a fork stir in water.. Dough should just cling together.
Add a little flour if too wet, or a little more water if too dry.
Divide dough in three portions.
On a lightly floured surface, roll out each portion as thin as possible. Cut into triangles.
Place 1” apart on an un-greased cookie sheet and bake for 10-15 minutes.
Oatcakes should brown but be still quite blonde when done.