½ tsp baking soda
1½ cups flour
½ tsp cinnamon
½ tsp ground nutmeg
¼ cup sugar
¼ cup brown sugar
¾ cup cold butter , cubed
1½ cups large rolled oats
½ cup undiluted evaporated milk (not condensed milk)
Sift together the flour, baking soda, cinnamon, nutmeg, sugar, brown sugar and salt.
Rub in the butter with your hands (or pulse in using a food processor)
Toss in the rolled oats.
Add the milk and toss together with a wooden spoon until a soft dough forms.
Roll the dough out on a lightly floured board to a ½ inch thickness and cut out the oatcakes with a 3 inch biscuit cutter or an inverted drinking glass.
Place on a parchment lined cookie sheet and bake in a 350 degree F oven for 18- 20 minutes. Cool on a wire rack. These will keep for several days when stored in an airtight container.