Scottish Fancies
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Scottish Fancies' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain) (Ch. XXX, Gingerbreads, Cookies, and Wafers). Measures and oven temperatures modernized. Naturally gluten-free as published — the recipe contains no flour. Traps pass: the rolled oats are specified certified gluten-free, per the rule base; that specification is the only change.
No flour at all: rolled oats, sugar, a beaten egg, a spoonful of melted butter, salt, and vanilla, dropped by teaspoonfuls and spread thin. They come out as lacy, delicately browned oat wafers. The oats are specified certified gluten-free, as the traps pass requires.
Why this complexity: Wafers are spread thin by hand and brown quickly.
Ingredients
- 1 cup rolled oats (certified gluten-free)
- 1 large egg
- 1/2 cup sugar
- 2/3 tablespoon butter, melted (about 2 teaspoons)
- 1/3 teaspoon salt
- 1/4 teaspoon vanilla
Method
- Heat the oven to 350°F (a moderate oven). Grease a baking sheet thoroughly (Farmer uses an inverted dripping-pan).
- Beat the egg until light and add the sugar gradually.
- Stir in the melted butter, oats, salt, and vanilla.
- Drop by teaspoonfuls onto the sheet, about an inch apart. Spread each into a thin round with a knife first dipped in cold water.
- Make until delicately browned, about 8 to 10 minutes. Lift off while warm. (For variety, Farmer allows two-thirds cup oats with the cup filled out with shredded coconut.)
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.