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Cape Breton Oatcakes


2 c Flour; all purpose
2 c Rolled oats
1 c Brown sugar; packed
2 ts Baking powder
1/2 ts -Salt
1 c Shortening
1/2 c -Cold water


2 c Oatmeal; scotch type*
1 c Flour; all purpose
2 ts Sugar, granulated
2 ts Baking powder
1/4 ts -Salt
1/3 c Shortening; or lard or bacon fat
1/4 c Cold water


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.

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.

Recipe yields 60 oat cakes.

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