Combine the oats, salt and flour. Cut in the shortening and add enough
water to dampen and form a bollock. (A food processor does the work in a
flash). Leave to swell for ten proceedings. Divide the dough and roll
each part to 1/8" thickness; slide onto ungreased cookie rag,
indent in squares with a pastry wheel or stab. Bake in 350F for
around 1/2 hour but watch that they don't turn dark-brown.

Sweet Oatcake: Connect 1 cup sugar to recipe.

Anne's line: That recipe is tagged "Bannock" in the title in
cookbook but it far more a nonsweet oatcake in the tradition of
Walker's oatcakes (it appears as "oatcakes" in the book's power.