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Cape Breton Oatcakes
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients:
2.00 c Flour;all purpose
2.00 c Rolled oats
1.00 c Brown sugar;packed
2.00 ts Baking powder
0.50 ts -Salt
1.00 c Shortening
0.50 c -Cold water
-----SAVORY VARIATION-----
2.00 c Oatmeal; scotch type*
1.00 c Flour;all purpose
2.00 ts Sugar, granulated
2.00 ts Baking powder
0.25 ts -Salt
0.33 c Shortening; or lard or
-bacon fat
0.25 c -Cold water
Directions:
Anne's note: I prefer the savory version as it is closer to the
original Scottish version ; my grandmother in Nova Scotia uses
'pinhead' oatmeal, a fine grind of oatmeal sold in the Maritimes,
"Ogilivy's" is the most popular brand there. Processing the oats in a
food procesor for a few seconds should help.
"If desired process the oats in a food processor for 10 seconds to
get a finer texture...The original recipe for oatcakes likely arrived
with Scottish settlers in Nova Scotia. Fine oatmeal ground in the
pioneer's gristmills, a little fat worked with fingertips, and
perhaps a touch of sugar, made a crispy baked "cake" to eat with
cheese or jam. Over the years, Cape Bretoners (and eventually all
cooks across Canada) used rolled oats and more sugar to make a
coolie-like oatcake. The Glenghorm Resort in Angonish, Nova Scotia,
prints a recipe for these regional favorites on its date mixture,
lead to the Date Sandwich Cookies so popular in Canada over the
years."
Sweet version: Stir together flour, oats, sugar, baking powder and
salt; rub in shortening with fingertips. Mix in water with fork,
until ball forms; divide in half.
On a floured surface, roll out each half to 1/4 inch (5 mm)
thickness. Cut into 2 1/2 inch (6 squares), then into triangles. Bake
on lightly greased baking sheets in 350F oven for 15 minutes or till
lightly browned. Transfer to racks to cool. MAKES: 60
Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type
oatmeal, 1 cup all-purpose flour, 2 tsp each granulated sugar and
baking powder, and 1/4 tsp salt. Work in 1/3 cup shortening, lard or
bacon fat. Add 1/4 cup cold water. Proceed as above.
SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_
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