2 cups all-purpose flour
1 3/4 cups white sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
3/4 cup butter, softened
1 cup water
1/3 cup unsweetened cocoa powder
6 tablespoons milk
1/2 cup rolled oats
2 cups raisins
1 cup chopped walnuts
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch round baking pan.
In a medium bowl, mix together the flour, sugar, salt and baking soda. Stir in the butter, water and cocoa.
Pour the dry ingredients into the butter mixture, and stir until all ingredients come together. On a lightly floured surface, roll out the dough into a log about 1/2 inch thick. Dip a round tip in the flour mixture, then roll 2 inches from center into a lopsided form, extending beyond flute ends. Finally, roll out evenly into a circle the size of a golf ball. Using a knife, break into three large pieces 1 foot in diameter (1-inch) in the thickest part of the circle. Fold over the sides of the pie crust. Cut into 1/2 inch circles around the outside perimeter. Connect the ends with rounded tip. Slice with a fork and arrange the circles seam-side down in bottom of the prepared pan.
Bake for 15 to 20 minutes in the preheated oven, until lightly browned. Cool 10 minutes before removing from the oven. Cool completely before serving.