Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.

Category: BakingServes: 24Time: 30 minComplexity: 2/5

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

  1. Heat the oven to 350°F (a moderate oven). Grease a baking sheet thoroughly (Farmer uses an inverted dripping-pan).
  2. Beat the egg until light and add the sugar gradually.
  3. Stir in the melted butter, oats, salt, and vanilla.
  4. Drop by teaspoonfuls onto the sheet, about an inch apart. Spread each into a thin round with a knife first dipped in cold water.
  5. 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.)

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