2-1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shortening
1/2 cup brown sugar
1/2 cup dairy sour cream
1 recipe Filling for Scotch Crisps
Put rolled oats through fine blade of food chopper. Add baking soda, baking powder and salt to rolled oats and mix thoroughly. Cream shortening, add sugar and cream well together; add rolled oats. Add cream, work into a stiff dough. Wrap in waxed paper, chill for 2 hours. Preheat oven to 400 deg. F. Roll into an oblong sh teaspoon on a lightly floured board. Cut into strips 1-1/2 by 2-inches. Place on greased cookie sheet. Bake for 10 minutes. Cool and put together with filling.
Filling for Scotch Crisps
1/2 lb. pitted dates
1/2 lb. figs
1 cup brown sugar
2 tablespoon boiling water
2 tablespoon lemon juice
1/4 cup finely chopped walnuts
1 tablespoon butter
1 teaspoon grated orange rind
Cut dates and figs in tiny pieces. Place in saucepan with sugar, water, lemon juice and nuts. Cook until thick, about 15 minutes, stirring occasionally. Add butter and orange rind. Cool and fill Scotch Crisps.