Sabbat Cakes

1 1/2 cups rolled Oats

1 1/2 cups flour

4 Tbsp. sugar

5 Tbsp. dark brown sugar

1/2 tsp baking soda

1/2 tsp salt

12 Tbsp. butter, cut into 1/2" bits

2 Tbsp. Vanilla extract

4 to 6 Tbsp. cold water

Blend together all dry ingredients and sift into a deep mixing bowl. Drop in the 

butter bits and stir the oat and flour mixture together with the butter until it looks 

like flakes of coarse meal. Pour the vanilla extract and four tablespoons of cold

water over the mixture, toss together lightly and gather the dough into a ball. 

(Add up to two more tablespoons of cold water, drop by drop, if the dough begins

to crumble.) Wrap the dough in waxed paper and refrigerate for at least 30 minutes.

On a lightly floured surface, roll the dough out into a rough rectangle about

1/8 inch thick. With a stick and a sharp knife, cut the dough into two-inch triangles.

Arrange the Sabbat cakes about an inch apart on a large buttered baking sheet

and bake in a preheated 350 deg F oven for 20 minutes, until they are golden

brown and firm. Cool on wire racks before serving. 

This recipe makes 40 two-inch triangular cakes.

from "Kitchen Witchery" by Marilyn F. Daniel