1/2 c. shortening (I used butter)
 1 c. regular oats or quick-cooking oats
 1 c. flour
 1/2 tsp. baking soda
 1/4 tsp. salt
 2-3 Tbsp. cold water
 Preheat oven to 375 degrees Fahrenheit.  Cut shortening into oats, flour,
 baking soda, and salt until mixture resembles fine crumbs.  Add water, 1
 tablespoon at a time, until mixture forms a stiff dough.  Roll until 1/8
 thick on lightly floured surface.  Cut into 2-1/2 rounds or squares (I use
 any ol' cookie cutter that’s around at the time).  Place on ungreased baking
 sheet.  Bake until oatcakes start to brown, about 12-15 minutes.  Cool on
 wire rack.
 I found that my oatcakes required several minutes more before they
 started turning golden brown...possibly about 20-22 minutes.  After that
 long mine are still wonderfully flaky, slightly crunchy, and YUMMY!  So I
 would suggest you go by their browned state rather than the exact time.