Today I made the weirdest dough I've yet encountered.

I was testing a recipe for savoury oat biscuits, from my 1930s cookbook.
Somewhere on the way I was having severe doubts, but just kept telling myself to trust the book.

The dough consists of (by weight) half oat flakes (rolled oats?), quarter wheat flour and quarter corn flour. Of these, the oat flakes are soaked overnight in milk. The result was a dough that felt nearly like modelling clay, and was surprisingly easy to handle.

Interestingly for biscuits, the recipe called for no egg.

I ended up tweaking the recipe a bit, and guesstimating the baking powder amount. In addition, I added extra salt or other flavourings on top of the biscuits before baking.

And I have to say, despite of having my misgivings during the process, they turned out great. I do think I underbaked them, but I forgot the recipe mentioned "golden" and just decided they tasted done at this stage.
They're quite chewy, which I like, and surprisingly sturdy. Oh, and very filling.

If anyone wants the recipe, I'll be happy to type it out.
But I'm definitely making these again once we work our way through the first batch.