2 cups rolled oats
1/3 cup whole wheat flour, more for rolling out
1 tsp. salt
3/4 tsp. baking powder
1 Tbsp.. brown sugar
1/4 cup cold butter, cut up
1/3 - 1/2 cup milk
Combine the oats, flour, salt, baking powder and sugar in a food processor and pulse until the oats are finely ground. Add the butter, and process again until the mixture looks like a coarse-ground cornmeal. Add one-third cup milk and process until a dough forms. If the dough does not hold together after a few seconds, add more milk, a teaspoon at a time, until the dough forms.
Turn the dough out of the food processor onto a well-floured board. If it is very soft, then form a ball and roll it out to about 1/8", always keeping it floured so that it doesn't stick or tear.
Cut it out in 2" circles, or into squares, and prick a pattern into them with a fork. Arrange the oatcakes on ungreased baking sheets, about an inch apart, and bake at 375� F for 12 min. Don't look for browning - these do not change color much. Remove the oatcakes onto racks to cool.
Serve with jam, cheese, or plain as soup crackers. Yield: approx. 3 dozen.