Makes 48 (3-inch-square) crisp breads
1/2 cup vegetable shortening
1/4 cup butter, softened
3 cups all-purpose flour
2 cups quick-cooking rolled oats
1/2 cup sugar
1-1/2 teaspoons salt
1 teaspoon baking soda
1-1/2 cups buttermilk
Preheat oven to 325F (165C).
In a large bowl, beat shortening and butter until blended. Blend in flour, oats, sugar, salt and baking soda. Stir in buttermilk. Mix until dough is evenly blended. Knead dough into a smooth ball.
Wrap in plastic wrap. Refrigerate 30 minutes to 1 hour. Divide into quarters. Lightly dust a board and dough. Working with a quarter of the dough at a time, roll out dough first with a plain rolling pin to about 1/4 inch thick. With a hob-nailed rolling pin, roll out as thin as possible.
Cut into 3-inch squares. Transfer squares onto a baking sheet. If you do not use a hob-nailed rolling pin, roll as thin as possible with plain pin but prick squares all over with a fork to make an overall texture.
Bake 15 to 18 minutes or until golden and completely dry.